Step 1 Preheat oven to 375°F. Prepare a baking sheet lined with parchment paper. In a food processor add drained chickpeas, onion, parsley, garlic, cumin, salt, and pepper. Pulse to combine, scraping down sides.

Step 2 Add flour, 1 tbsp at a time and pulse to combine until a loose dough is formed. Taste and adjust seasonings if needed. Use mixture to form falafel balls and place them on a prepared baking sheet. Bake for about 30 minutes until firm and lightly brown on top.

Step 3 Tahini Dill Sauce: Add tahini, fresh dill, salt, and pepper in a small bowl. Mix in plant-based milk, 1 tbsp at a time, and whisk until you get the consistency you like.

Step 4 Wash basmati rice and add in a saucepan with 2 cups of water. Bring to a boil, then lower heat to medium-low and simmer covered until rice is tender and all water is absorbed. Add turmeric, salt, and pepper, mix until well combined.