Cube the eggplant, sprinkle with kosher salt, and allow it to sweat for a few minutes. Wipe dry with a paper towel. Heat oil in a skillet and fry the eggplant cubes until golden and tender.

In the same oil, fry the falafel balls until crisp and heated through, then set aside.

Prepare each salad separately.

Mix shredded green cabbage, chopped cilantro, black pepper, salt, lemon juice, and olive oil until well combined.

Combine sliced tomatoes, onion, olive oil, salt, cumin, paprika, and garlic powder, tossing gently.

Mix red cabbage, pepper strips, chopped parsley, salt, pepper, olive oil, chili lime spice, and lime juice.

Combine grated carrots, diced jalapeño, minced garlic, salt, cumin, olive oil, and lemon juice.

Once all the components are ready, assemble the bowls: Place the yellow rice in a large bowl in the center and arrange the salads around it to form a rainbow of colors.

Crumble the falafel balls on top of the rice, drizzle generously with techinah, and garnish with sliced or whole Israeli pickles and pickled turnips.