Preheat the oven to 200°C / 400°F and line a baking sheet.

Add the chickpeas, parsley, mint, coriander, garlic, yellow onion, lemon juice, flour, cumin, paprika, and salt to the food processor.

Pulse the falafel mixture until coarsely ground and scrape it into a mixing bowl.

Shape the falafel mixture into 16 small balls and arrange them on the baking sheet.

Brush the falafel balls with 2 tbsp / 30 ml olive oil and bake for 20 min.

Bring water to a boil in the saucepan and add the bulgur wheat.

Cook the bulgur wheat for 10 min and drain any excess water.

Toss the cooked bulgur wheat with 1 tbsp / 15 ml olive oil and spread it on the baking sheet.

Roast the bulgur wheat for 15 min and fluff it with a spoon.

Dice the tomatoes, cucumber, and red onion on the cutting board.

Grate 100 g cucumber into a mixing bowl and add the Greek yogurt.

Stir the tzatziki with 1 tbsp / 15 ml lemon juice, mint, and salt.

Whisk 2 tbsp / 30 ml olive oil with honey and wholegrain mustard.

Divide the roasted bulgur wheat among four bowls and top it with the falafel balls.

Add the tomatoes, sun-dried tomatoes, cucumber, red onion, feta cheese, and black olives.

Spoon over the tzatziki and drizzle each bowl with the honey-mustard dressing.