Add chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt and pepper. Pulse until crumbly but not completely smooth. Add flour and baking powder. Pulse again until the mixture holds together.

Divide the mixture into eight equal portions. Shape each portion into a small and firm patty. Keep the patties slightly thick for a soft center. Place them on a plate while preparing the steak.

Mix harissa, olive oil, lemon juice, cumin, paprika, salt and pepper. Coat the steak well with this mixture. Let it rest for 10 minutes. This short rest gives the meat wonderful flavor.

Heat olive oil in a large skillet over medium heat. Cook the patties for about four minutes per side. Turn them gently when golden brown. Remove them when crisp outside and tender inside.

Heat the same skillet over medium-high heat. Add the steak and cook until your preferred doneness. Let it rest for five minutes. Slice the steak thinly against the grain before assembling.

Combine Greek yogurt, lemon juice, garlic, parsley and salt in a small bowl. Stir until smooth and creamy. Taste the sauce and add more lemon juice if you prefer a brighter flavor.

Warm the cooked rice if needed. Arrange cucumber, tomatoes, lettuce, red onion and feta nearby. Keeping everything ready makes assembly much easier. This also helps create colorful and balanced bowls.

Add warm rice to four serving bowls. Arrange sliced steak and falafel patties over the rice. Add fresh vegetables and feta. Drizzle with yogurt sauce, then sprinkle with parsley before serving.