1In a food processor, blend soaked chickpeas, coriander, onion, garlic, black pepper, salt, cumin seeds, green chilies, and lemon juice until a smooth mixture forms.
2Sprinkle sesame seeds on the mixture, cover, and refrigerate for 10 minutes.
3Shape the mixture into balls and deep fry until golden and crispy.
4Toss Brussels sprouts in 1 tsp olive oil and 1 tablespoon black pepper, then spread on a greased baking pan.
5Repeat the process with diced sweet potatoes.
6Drizzle 2 tablespoons of olive oil over the veggies.
7Bake at 450°F for 11 minutes or until they are tender with a slight crisp.
8In a blender, combine roasted sesame seeds, garlic, olive oil, and salt. Blend until a grainy, smooth consistency is achieved.
9Blend boiled chickpeas, roasted red peppers, salt, garlic, tahini, olive oil, and lemon juice until creamy.
10Blend fresh cilantro with plain yogurt, tahini, salt, and honey until smooth.
11Mix plain Greek yogurt with fresh parsley or dill, salt, and shredded cucumber.
12Combine red cabbage, cucumber, onion, cherry tomatoes, salt, fresh lemon juice, and black pepper in a bowl.
13Arrange all components in a bowl, including cilantro sauce, roasted Brussels sprouts, falafel balls, Greek salad, crumbled feta cheese, pita bread wedges, sweet potatoes, tortilla strips, roasted red pepper hummus, tzatziki, shredded lettuce, sliced red radish, and spinach leaves.