Buddha bowl with lentil falafel and pomegranate

• 300 g dried green lentils
• water, for soaking

Falafel

• 150 g brown onion, cut into halves
• 15 g fresh flat-leaf parsley leaves
• 15 g fresh coriander leaves
• 3 tsp ground cumin
• 2 tsp ras el hanout (see Tips)
• 1 tsp salt
• 300 g olive oil, for shallow frying

Vegetables

• 200 g carrot, cut into pieces
• 300 g white cabbage, cut into pieces
• 400 g water
• 300 g sweet potato, cut into dice (1 cm)
• 300 g broccoli, broken into small florets

Dressing and assembly

• 200 g natural yoghurt
• 10 g honey
• 20 g lemon juice
• 2 pinches salt, to taste
• 2 pinches ground white pepper, to taste
• 5 sprigs fresh chives, cut into pieces
• 1 - 2 tbsp pomegranate arils (optional)
• 30 g fresh baby spinach leaves