Spinach Falafel Bowl with Golden Rice

Put chickpeas in a bowl and fill with water, about 3” over the top surface of the chickpeas. Soak for 24 hours.

Bring 2 cups of water to boil in a pot, add dry rice and a pinch of salt, cover, and reduce heat to low.
Simmer for about 25 minutes until rice is tender. Most of the liquid should be absorbed. Fluff with a fork.
Melt butter/oil in a large non-stick skillet on medium, add cooked rice, turmeric powder, and chili flakes, and gently fold to combine

Preheat oven to 375°F and lightly grease a baking sheet or line with parchment paper.
Place all ingredients - soaked chickpeas, spinach, onion, cilantro, minced garlic, lemon juice, tahini, cumin, cardamom, salt, pepper and cayenne pepper - in a food processor and pulse until finely minced. Do not over-pulse - the mixture should be coarse/paste-y.
Use your hands or a cookie scoop to shape falafel mixture into small balls or patties and place on prepared baking sheet.
Bake for 25 minutes until golden brown and crisp. See notes for frying.

Divide falafel and cooked rice among 5 bowls and serve with greens and warm grilled pita.