• Start by making each of the falafel bowl components according to their individual recipe: The falafel, lentil tabbouleh, grilled eggplant, rice pilaf, and tahini Caesar dressing. Once made, proceed to assemble the bowl.

How to make homemade falafel?

• Soak dry chickpeas in cold water overnight. Don't cook them.
• Drain them and add them to a food processor. Add peeled and roughly chopped onion, garlic cloves, parsley, cilantro, salt, black pepper, cumin, baking soda, and water.
• Blend until you got a creamy but not completely pureed texture.
• Take a large bowl and empty the food processor into it. Chill the falafel mixture in the fridge for at least 1 hour. This is easier to form a ball after that.
• Use a spoon or your palms and form balls or patties out of the chilled mixture.
• Preheat a large pan over medium heat. Add sunflower oil or coconut oil (something that is high-heat resistant and suitable for deep frying).
• Gently place the balls in the hot oil. Don’t overcrowd the pan. Fry them for approx. 5 minutes. They should be brown but not burnt and vibrant green in the middle.

Making falafel bowl

• Start by adding the rice pilaf to one-third of the bowl. Add the lentil tabbouleh to the second third of the bowl and the grilled eggplant to the third side of the bowl. You can also layer the ingredients if you wish.
• Place the falafel balls on top and drizzle them with a tahini Caesar dressing. Enjoy!