Soak dried chickpeas overnight, they should swell and look the same as canned ones but still quite hard.

In a food processor combine all falafel ingredients and process until you have a paste. Roll falafel into small balls, approximately 2 inches in diameter, then flatten them slightly with your hand.

Heat 2-3 tablespoons of olive oil and fry falafel until crispy all around for approximately 3 minutes on each side. Set aside.

Cook bulgur according to package instructions and set aside to cool.

Once bulgur is cooled combine with all vegetables, herbs and dress with lemon juice, olive oil and salt to taste.

Set your oven to a broil/grill mode on a highest temperature and set an oven rack approximately 6" away from the top element. Place two eggplants on an aluminium lined shallow baking tray and cook for 15 minutes until the outside is charred and smoky and the inside collapses and turns into a mush.

Cool until safe to handle and remove the burned skin.

In a food processor or a blender combine eggplant flesh, sliced garlic, tahini, lemon juice, smoked paprika and run until smooth and creamy, then open the shoot and add olive oil with the motor still running until baba ganoush is desired consistency. Add salt to taste.

Add all ingredients to the food processor and process until smooth

In a jam jar combine all ingredients except for water, put a lid on and shake very hard until you have a homogenised dressing, add water 1 tbsp at a time until you have a desired consistency.