Ingredients

• 1/2 lb chickpeas, soaked overnight in water
• 3 garlic cloves, grated
• 1 cup parsley, freshly chopped
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon cayenne pepper
• 2 green onions, finely chopped
• 3 tablespoons mint leaves, freshly chopped
• 4 large Brussels sprouts, shredded
• 1 tablespoon lemon juice
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper, freshly ground
• 4 tablespoons canola oil
• 1/4 cup flour, for coating the falafel patties

Instructions

1. Pour the chickpeas into a bowl, cover with water, and soak overnight.

2. Drain and rinse the chickpeas. Add them to a food processor with all ingredients except for oil and flour. Pulse until a grainy mixture forms. Scrape down the sides of the food processor frequently to ensure a good mix. Even though there are a lot of ingredients in common, this shouldn't have the same consistency of hummus. Cover the bowl with plastic wrap and refrigerate for at least one hour.

3. Add oil to a small pan and raise to medium heat.

4. Form the mixture into balls about the size of your palm; flatten out if making patties. Dip in flour, and pat all sides to remove any excess. Cook in pan until brown on all sides, flipping over after a few minutes.

5. Serve with tzatziki sauce.