Falafel Buddha Bowl

Drain soaked chickpeas thoroughly. In a food processor, pulse chickpeas, onion, garlic, and parsley until coarse crumbs form (not a paste—mixture should hold together but remain chunky).

Transfer mixture to a bowl. Stir in chickpea flour, cumin, baking powder, and salt. Mix until just combined. Refrigerate for at least 15 minutes.

Preheat oven to 425°F. Toss sweet potato and zucchini with olive oil, salt, and pepper. Spread on a sheet pan and roast for 20–25 minutes, stirring halfway, until tender and lightly browned.

While vegetables roast, cook grain base according to package directions (basmati rice about 15 minutes; quinoa about 15 minutes; wild rice about 45 minutes). Drain and season lightly with salt.

Heat olive oil in a deep skillet to 350°F (or until a small piece of mixture sizzles immediately). Using a 1.5-tbsp ice cream scoop or spoon, carefully lower falafel into oil in batches. Fry 2–3 minutes per side until deep golden brown. Transfer to a paper-towel-lined plate.

Whisk tahini, lemon juice, minced garlic, and salt in a small bowl. Add water 1 tbsp at a time, whisking, until dressing reaches a pourable consistency.

Divide cooked grain between two bowls. Top with roasted vegetables, fried falafel, red cabbage, and cherry tomatoes. Drizzle with tahini dressing and serve immediately.