Brussels Sprouts Falafels Recipe: A Crispy, Healthy Twist on a Classic Favourite

Published on May 12th, 2025

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Intermediate

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Looking to shake up your falafel game? This recipe for Brussels sprout falafels blends the distinct flavour and crunch of Brussels sprouts with the substantial richness of chickpeas to create a flavourful vegetarian dinner that you won't want to miss. These falafels will quickly become a mainstay in your kitchen, regardless of whether you're already a sprout lover or want to introduce them to your diet in a tasty way.

Why You'll Love This Brussels Sprouts Falafels Recipe

Made with ground chickpeas, herbs, and spices, falafels are a common Middle Eastern meal that is often deep-fried till golden. Brussels sprouts give this version a slightly nutty flavour and earthy depth that perfectly complements the spicy spices. In addition to being tasty, these falafels are high in plant-based protein and fibre, which makes them the ideal appetiser, snack, or even meatless dinner.

Serve them warm with a minted yogurt dip or tuck them into a warm pita with fresh veggies for a satisfying wrap. Either way, this Brussels sprouts falafels recipe is easy to make and bursting with flavour.

Ingredients (serves 4)

410g can of chickpeas, drained
2 garlic cloves, roughly chopped
100g Brussels sprouts, roughly chopped
½ x 25g pack of fresh coriander
½ x 25g pack of flat-leaf parsley
1 tsp salt
2 tsp ground cumin
1 tsp cardamom seeds (from 10 pods, ground)
1 tsp chilli powder
3 tbsp gram flour (chickpea flour)
500ml sunflower oil (for frying)

Instructions:

In a food processor, combine the drained chickpeas, chopped onion, garlic, Brussels sprouts, coriander, and parsley. Pulse the mixture until it forms a coarse blend – it should still have some texture and not be completely smooth.
Add salt, ground cumin, cardamom, chilli powder, and gram flour to the mix. Pulse again briefly until all the ingredients are well combined.
With clean hands, shape the mixture into small balls or ovals, about the size of a small lime. You should end up with around 20 to 22 falafels.
Heat the sunflower oil in a heavy-based pan over medium heat. Aim for a temperature of around 160°C. If you don’t have a thermometer, drop one falafel into the oil – if it sizzles and floats, the oil is ready. Fry the falafels in batches of 3 to 4, cooking for about 4 to 5 minutes and turning halfway through. Once golden and crispy, remove and drain on kitchen paper.
Serve your Brussels sprouts falafels warm with a yogurt dip or pack them into a pita for a hearty meal.

Bonus: How to Make the Perfect Yogurt Dip

For a refreshing and spicy accompaniment, toast ½ tsp cumin seeds in a dry pan until fragrant. Crush them lightly and stir into 150ml of natural yogurt. Add a pinch of salt, some chilli flakes to taste, and a few chopped mint leaves. This dip is the perfect complement to the bold flavours of your falafels.

Tip: Use Waitrose Duchy Organic Chickpeas if possible. Their firmer texture offers better results and a more authentic falafel feel.

A Healthy Take on a Comfort Favourite

This Brussels sprouts falafels recipe proves that healthy eating doesn’t mean sacrificing taste. It’s an innovative way to include nutrient-rich Brussels sprouts in your meals, and it adds an exciting twist to the classic falafel recipe.

Perfect for vegetarians, vegans, and anyone who loves bold flavours and crispy textures, these falafels can be enjoyed year-round and are great for meal prep too.

So next time you're planning a plant-based meal, give this Brussels sprouts falafels recipe a go. Your taste buds (and your guests) will thank you.