Step 1

Heat oven to 450 and line rimmed baking pan with unbleached parchment.

Step 2

Place parsley, cilantro, sunflower seeds, shallot and garlic info bowl of food processor. Process until everything is well chopped into tiny pieces.

Step 3

Zest lemon over processor bowl and sprinkle on cumin, coriander, salt and cayenne. Process again.

Step 4

Juice lemon over mixture and add in chickpeas and tahini. Pulse, until mixture is pasty with a few chunks.

Step 5

Mix almond meal and ground flax in shallow bowl.

Step 6

Scoop falafel mixture onto prepared pan. You should get about 20 falafel. Wet hands and roll into golf ball sized spheres. Drop each into the flax mixture, toss to coat and then place on prepared pan.

Step 7

Bake for 15 minutes, turn and then bake for additional 10 minutes until golden.

Step 8

Store extra falafel balls in the fridge for up to a week. Leftovers can be eaten cold, or at room temperature. For warm falafel balls, gently heat on stovetop or in 375 oven until heated through.

Step 9

Whisk together 2 Tablespoons of the water with the maple syrup and tahini. Add more water 1 Tablespoon at a time until pourable consistency.

Step 10

Store in fridge for up to 2 weeks. If mixture hardens, set container in a bath of warm water and whisk. Or, whisk in 1 Tablespoon warm water

Step 11

Thinly slice onions and place in small glass jar.

Step 12

Place vinegars, water, syrup and salt in small saucepan. Bring to a boil and then turn down to a simmer. Stir continuously until syrup and salt are totally dissolved.

Step 13

Pour over onions that are in jar, making sure they are all submerged. Let sit at room temperature until ready to serve.

Step 14

Store sealed jar in fridge for up to 2 weeks.