Instructions

• Soak the dried chickpeas in cold water overnight (do not cook them).
• While the chickpeas soak (or after), make the Lentil Tabbouleh, Mediterranean Grilled Eggplant, Mediterranean Rice Pilaf, and Tahini Caesar Dressing according to their recipes; set them aside for assembly.
• Drain the soaked chickpeas and add them to a food processor. Add the peeled and roughly chopped onion, garlic cloves, fresh parsley, fresh cilantro, ground cumin seeds, salt, black pepper, baking soda, sesame seeds, and the ½ cup cold water.
• Pulse/blend the mixture until it becomes a coarse, creamy paste — it should be moist and hold together but not completely pureed. Stop and scrape down the bowl as needed.
• Transfer the falafel mixture to a large bowl, cover, and chill in the refrigerator for at least 1 hour to firm up (this makes shaping easier).
• After chilling, use a spoon or your palms to form the mixture into balls or patties of your preferred size.
• Preheat a large skillet over medium heat and add enough oil to coat the bottom of the pan for frying. Heat until shimmering. Do not overcrowd the pan.
• Fry the falafel in batches, turning as needed, until the exterior is golden brown (about 4–6 minutes per batch). Remove to a paper towel or rack to drain. A cooked falafel should be browned outside and vibrant green inside.
• To assemble each bowl: place the Mediterranean Rice Pilaf in one third of the bowl, the Lentil Tabbouleh in the second third, and the Mediterranean Grilled Eggplant in the final third (or layer as you prefer).
• Arrange the cooked falafel on top of the bowl components and drizzle with the Tahini Caesar Dressing. Serve immediately.