Preheat your fan oven to 375 degrees F (190 degrees C).
Combine Chickpeas (1 can), Coarse Sea Salt and Pepper (to taste), Garlic (2 clove), Ground Cumin (1 tablespoon), Extra-Virgin Olive Oil (1 tablespoon), Lemon Juice (1 teaspoon), and Fresh Parsley (1 handful).
Add in a food processor and blend until smooth. With the blade running, slowly add the Corn Starch (to taste) until the mixture has reached the consistency of slightly damp dough.
Arrange the patties on a lined baking sheet and drizzle with Extra-Virgin Olive Oil (to taste). Bake for half an hour, turning occasionally until golden and crispy.
Peel the Cucumber (1) and make ribbons using a vegetable peeler.
In a bowl, arrange the Tabouleh (to taste), along with Pickled Peppers (to taste), Fresh Herbs (to taste), cucumber ribbons, Onion (1), Labneh Cheese (to taste), and Flatbread (to taste) around a few of the falafels. Top with a dollop of Hummus (to taste).
Meanwhile, add a few dollops of the Plain Greek Yogurt (to taste) and Tahini (to taste) to the Lemon Juice (1 teaspoon) and Extra-Virgin Olive Oil (1 teaspoon). Finely chop the herbs and mix into the yoghurt.
To finish the Nourish Bowl, spoon over the herbed yoghurt dressing and scatter a few Black Sesame Seeds (to taste) over the top. Serve immediately with a scatter of Smoked Sea Salt (to taste) and a squeeze of lemon juice.