Preheat the oven to 200°C (400°F). In a large bowl, combine the chickpeas, olive oil, onion, garlic, cumin, smoked paprika, salt, and black pepper. Mix well until the chickpeas are evenly coated.

Cook the chickpeas in the oven for 25-30 minutes, or until they are crispy and golden brown.

While the chickpeas are cooking, prepare the spinach and brown rice according to package instructions. Set aside.

Once the chickpeas are cooked, remove them from the oven and let them cool slightly. Transfer the chickpeas to a food processor and process until they are coarsely chopped.

In a large bowl, combine the chopped chickpeas, spinach, brown rice, tahini, lemon juice, and mixed vegetables. Mix well until all the ingredients are fully incorporated.

To assemble the falafel bowls, place a scoop of the falafel mixture in the bottom of a bowl. Top with a falafel, a dollop of tahini sauce, and a sprinkle of sumac. Serve immediately and enjoy!

For an added bonus, top the falafel bowls with a fried egg or a sprinkle of chopped fresh herbs, such as parsley or cilantro.