Bulgur bowl with homemade falafel and roasted veggies

Turn the oven on to 220 °C on convection. Line the baking sheet with parchment paper.

Cut the eggplant and zucchini into 2 cm cubes. Toss them on the baking sheet with 1 tbsp of olive oil, half the cumin, the salt and the pepper.

Roast the veggies at 220 °C, stirring halfway through, until they're golden and tender.

Bring 400 ml of salted water to a boil in the saucepan, pour in the 200 g of bulgur, cover and turn off the heat. Let it swell with the lid on, then fluff it with a fork.

Roughly mash the drained chickpeas in the mixing bowl. Add the crushed garlic, the rest of the cumin, salt and pepper, then mix until you get a paste that holds together.

With wet hands, shape 6 small flattened balls. Set them on the baking sheet with the veggies and drizzle them with the leftover olive oil.

Bake the falafel for 12 min at 220 °C during the last 12 minutes of the veggies' roasting time. Flip them gently halfway through.

In the small bowl, mix the Greek yogurt with a pinch of salt and pepper.

Split the bulgur between two bowls, add the roasted veggies and the falafel. Top with a spoonful of yogurt.