More than 15 chefs will be cooking a selection of dishes from around the world at the East Honolulu Food Festival, 5:30 to 9:30 p.m. April 28, at Mary, Star of the Sea church and school, 4470 Aliikoa St.

Rides, games, a silent auction, live music and dancing round out the evening. Cost is $70, $25 for children 3 to 13 — and tickets sell out fast. Proceeds go to the church’s homeless outreach program and to provide students with scholarship assistance and equipment. Call 734-0208 or visit 808ne.ws/foodfest2018.

This week, try some recipes from vendors participating in the festival.

FALAFELS

By Ako Kifuji, DaSpot Health Foods and Juices

• 1/2 cup dried garbanzo beans, soaked in water overnight, rinsed and drained
• 3 cups chopped Chinese parsley
• 6 mint leaves
• 5 sprigs fresh dill
• 2/3 cup thinly sliced green onion
• 1 medium yellow onion, minced
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1/2 teaspoon chili flakes, or to taste
• Vegetable oil, for deep frying

In a food processor, place garbanzo beans, parsley, mint, dill and onions; process until a rough, coarse meal forms. Scrape down sides and process until mixture reaches a texture between couscous and a paste.

Transfer mixture to a bowl and add spices. Roll into 1-1/2-inch balls and deep-fry in oil until brown. Makes 50.

Approximate nutritional analysis, per 2 small falafels: 70 calories, 6 g total fat, no saturated fat or cholesterol, 300 mg sodium, 3 g carbohydrate, 1 g fiber, 1 g sugar, 1 g protein.

PANCIT BIHON

By Maly V. San Luis, Max’s of Manila

• 2 tablespoons vegetable oil
• 1/4 medium onion, sliced
• 1 teaspoon minced garlic
• 4 ounces pork, cooked and thinly sliced
• 4 ounces chicken breast, cooked and cut into thin slices
• 4 ounces shrimp (31- to 40-count size), raw, peeled and deveined
• 1/2 chicken bouillon cube
• 4 cups water
• 2 tablespoons shoyu
• 2 tablespoons oyster sauce
• 8 ounces pancit bihon (rice noodles)
• 8 pieces snow peas
• 1/4 cup julienned carrot
• 1/2 cup chopped celery, both stalk and leaves
• 1 cup chopped head cabbage
• 2 calamansi (Filipino lime) or lemon wedges

In a large wok, heat oil on medium-high. Add onion and garlic; saute. Add pork, chicken and shrimp; stir-fry 30 seconds. Add chicken bouillon cube and water; bring to boil.

Add shoyu, oyster sauce and pancit bihon; simmer on medium 2 minutes. Add snow peas, carrots, celery and cabbage; cook until liquid is nearly evaporated.

Place on a plate and garnish with calamansi or lemon wedges. Serve hot. Serves 2.

Approximate nutritional analysis, per serving: 800 calories, 20 g total fat, 3.5 g saturated fat, 195 mg cholesterol, greater than 2,300 mg sodium, 111 g carbohydrate, 3 g fiber, 5 g sugar, 42 g protein.

BRIGADEIRO (BRAZILIAN SWEETS)

By Stacey Schiller, NOSH Hawaii

• 1 (14-ounce) can condensed milk
• 7 ounces heavy cream
• 1/2 stick of butter
• 6 tablespoons unsweetened cocoa powder
• >> Coating:
• Coconut flakes, sprinkles or powdered sugar

In a medium saucepan over medium-high, combine all ingredients and bring to boil. Reduce heat to low and cook, stirring frequently, until a thick sauce forms, the consistency of a caramel sauce. Do not let it burn. Remove from heat; let cool.

Roll into bite-sized balls; chill.

Roll balls in coating of choice.

May also be used as a dessert sauce. Makes about 36 balls or 3-1/2 cups sauce.

Approximate nutritional analysis, per ball (without coatings): 80 calories, 6 g total fat, 3.5 g saturated fat, 15 mg cholesterol, 35 mg sodium, 7 g carbohydrate, no fiber, 6 g sugar, 1 g protein.

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.