Start by combining the flax seeds with 3 tbsp of water in a small bowl, and let it soak for 10 minutes, until it forms a thick gel.

Process the greens: Start by adding the broccoli and coriander to the food processor. Pulse for 30 seconds or so, until the broccoli is chopped. Don't over-blend it! You want to form broccoli rice, not a paste.

Make the falafel mixture: add the remaining ingredients to the food processor. Combine with a spatula first, and then pulse until the chickpeas are coarsely chopped. Again, you don't want to over-blend it! If you feel like the mix is too wet, add a bit more tapioca flour. Let it rest in the fridge for 5 minutes before the next step.

Form balls with the hands: Over an oven baking tray or air fryer tray, line parchment paper with a drizzle of olive oil. Wet your hands and form medium size balls. Lay all the balls on the tray, and spray or drizzle a bit more olive oil.

Bake falafels: You can cook these falafels either in the oven or air fryer. 
In the oven: bake at 220C/430F for 20 minutes. Flip them over halfway through. For a crispy touch, put on the grill for the last 5 minutes.
In the air fryer: air fry at 200C/390F for 20-25 minutes. Flip them over halfway through. They should come out golden brown on the outside.