Brussels sprouts falafels

Thoroughly drain the chickpeas, then blitz to a coarse mix (not too fine or smooth) in a food processor with the onion, garlic, sprouts, coriander and parsley. Add the salt, spices and gram flour, then pulse into the mix.

Shape the mix into 20-22 balls or ovals, about the size of a small lime.

Put the oil in a large, heavy-based pan set over a medium heat. If you have a thermometer, heat it to around 160ºC. If not, test with 1 falafel to check it’s hot enough. Fry the falafels in 3-4 batches for 4-5 minutes, turning halfway until golden and crispy. Drain on kitchen paper, then serve warm.