Before starting, preheat the oven to 425°F and wash and dry all produce. Garlic Guide for Step 4: 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Combine freekeh, broth concentrates and 2 1/2 cups water in a medium pot. Cover and bring to a boil, then reduce heat to low. Simmer, still covered, until freekeh is tender and liquid is absorbed, 25-28 min.

While freekeh cooks, cut the broccoli-cauliflower into bite-sized pieces. Core, then cut the pepper into 1/2-inch pieces. Arrange the the broccoli-cauliflower and peppers on a parchment-lined baking sheet. Toss with 1 tbsp oil and half the shawarma spice blend. Season with salt and pepper. Roast in the top of the oven, until veggies are golden-brown and tender, 14-16 min.

While veggies roast, peel, then mince or grate the garlic. Combine the beef, breadcrumbs, half the garlic and remaining sharwarma spice blend in a large bowl. Roll mixture into 1 1/2-inch meatballs (you should have 16). Arrange meatballs on a foil-lined baking sheet. Bake in middle of the oven until golden and cooked through, 10-12 min.**

While the meatballs bake, zest, then juice half the lemon. Cut the remaining lemon into wedges. Roughly chop the parsley. Stir together the mayonnaise, sour cream, 1 tbsp lemon juice and 1/4 tsp remaining garlic. (NOTE: Reference Garlic Guide.) in a small bowl. Season with salt and pepper. Set aside.

Fluff the freekeh with a fork, then season with salt. Stir in lemon zest and 1 tbsp oil. Once veggies are finished roasting, stir into the freekeh with half the parsley.

Divide freekeh between bowls. Top with the meatballs and crumble over the feta. Drizzle over the lemony toum.