Before starting, wash and dry all produce. Garlic Guide for Step 4 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp extra! Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice and Shawarma Spice Blend. Cook, stirring often, until fragrant, 1 min. Add broth concentrate, 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

While rice cooks, halve tomatoes. Core, then cut pepper into 1/4-inch pieces. Peel, then mince or grate garlic. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then falafels. Pan-fry until golden-brown, 4-5 min per side. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl if needed, using 1 tbsp oil per batch.)

While falafels cook, add tahini and 2 tbsp warm water (dbl for 4 ppl) to a small bowl. Whisk until smooth. Add lemon zest, half the lemon juice, 1/2 tsp sugar (dbl for 4 ppl) and 1/4 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then stir to combine.

Add remaining lemon juice, 1/4 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add spinach, peppers and tomatoes, then toss to combine.

Fluff rice with a fork. Divide rice between bowls. Top with salad and falafels. Drizzle tahini sauce over top. Squeeze over a lemon wedge, if desired.