These can be made into larger patties as a vegan burger, served as appetizers, or as delicious Lebanese-inspired falafel. If you have access to wild greens, like Spanish Needles, you could add in place of cilantro or parsley. The falafel batter can be frozen, so if you have more batter than you need just freeze for later use. Recipe by Chef Sofia Flores Florencia @abuelitatechnology

½ cup green haole koa seeds, soaked or unsoaked

1 lb dry chickpeas

Half of one bunch Italian parsley, if using stems mince them

Half of one bunch cilantro, if using stems mince them

1 Maui onion, quartered

1 garlic clove

1 Tablespoon chickpea flour

1 Tablespoon salt

2 teaspoons cumin

2 teaspoons coriander

1 teaspoon black pepper

1 teaspoon baking powder

High heat oil or ghee for frying

Sesame seeds, optional for sprinkling

One day before wanting to make this recipe begin by soaking chickpeas in enough water to cover. They will double in size, so make sure the container they are soaking in is big enough. If during the 24 hours the water looks like it needs to be changed, simply drain and refill with fresh water to continue soaking.

After 24 hours drain, rinse, and dry the chickpeas well.

Using a food processor, blend the chickpeas. Add the parsley, cilantro, onion, garlic, flour, salt, cumin, coriander, and black pepper and blend until the mixture turns to paste, scraping down the sides as needed.

Add the haole koa seeds to the paste, stir them in whole. Cover the bowl and refrigerate for 1 hour to set.

When ready to make, sprinkle baking powder on the falafel mix, and fold in gently.

STEP 6