Bring a large pot of water to a boil. Once boiling, blanch the shaved Brussel sprouts for 3 minutes. Drain well and set aside.

Combine the chickpea flour, spices, baking powder, and salt in a mixing bowl. Add the water, maple syrup, and mix using a wooden spoon until well combined. You will get a thick batter. If it looks too thin, add more chickpea flour.

Stir in the shaved Brussel sprouts.  Mix well until all the Brussel sprouts are incorporated into the batter. Using your hands, shape 6-7 balls (about 2 tbsp of batter per ball). Place them on a plate lined with parchment paper.

In a medium-size saucepan, heat the oil over medium heat. Once hot, carefully drop the balls into the oil and fry until golden brown, about 3 minutes. Turn the balls from time to time for even cooking.

Once golden brown, transfer to a plate lined with paper kitchen towel to drain excess oil. Serve immediately with the mint yogurt sauce.