Buddha Bowl with Lentil Falafel and Pomegranate

• 11 oz dried green lentils
• water, for soaking

Falafel

• 6 oz yellow onions, cut into wedges
• 5 sprigs fresh parsley, leaves only
• 5 sprigs fresh cilantro, leaves only
• 3 tsp ground cumin
• 2 tsp ras el hanout (see Tip)
• 1 tsp salt
• 11 oz vegetable oil, for shallow frying

Vegetables

• 7 oz carrots, cut into pieces (2 in.)
• 11 oz red cabbage, cored, in pieces (2 in.)
  or 11 oz white cabbage, cored, in pieces (2 in.)
• 14 oz water
• 11 oz sweet potatoes, diced (½ in.)
• 11 oz broccoli florets

Dressing and Assembly

• 7 oz plain yogurt
• 2 tsp honey
• 4 tsp lemon juice
• ⅛ tsp salt
• 1 pinch white pepper
• 5 fresh chives, cut into pieces
• 4 oz baby spinach
• fresh cilantro leaves, to garnish
  or fresh parsley leaves, to garnish
• 2 tbsp pomegranate arils/seeds (optional)