In a food processor, combine soaked chickpeas, onion, garlic, parsley, cumin, coriander, baking powder, salt, and black pepper. Process until the mixture is coarse but holds together. Add flour as needed.

Shape the Falafel

Form the mixture into small balls or patties.

Fry the Falafel

Heat vegetable oil in a deep skillet. Fry the falafel in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.

Beet Jam Preparation

Prepare the Beets

In a saucepan over medium heat, combine roasted beets, sugar, lemon juice, and cinnamon. Cook until the mixture thickens, about 20-25 minutes.

Cool and Store

Allow the jam to cool before transferring it to a jar. Refrigerate until ready to use.

Tapenade Preparation

Blend the Ingredients

In a food processor, combine olives, capers, garlic, olive oil, and lemon juice. Blend until smooth.

Saffron Pilaf Preparation

Sauté the Onion

In a saucepan, heat olive oil over medium heat. Add chopped onion and sauté until translucent.

Cook the Rice

Add basmati rice and vegetable broth to the saucepan. Soak saffron threads in a tablespoon of warm water and add to the rice. Bring to a boil, reduce heat, cover, and simmer for 15 minutes.

Raita Preparation

Mix the Ingredients

In a bowl, combine yogurt, grated cucumber, cumin, salt, and fresh mint. Mix well and refrigerate until serving.