Falafel Patties - cooking recipe

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

Preparation

Pour the chickpeas into a bowl, cover with water, and soak overnight.
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.
Add oil to a small pan and raise to medium heat.
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.
Serve with tzatziki sauce.