Make the rice by adding the oil to a large saucepan that has a lid and heat over medium-high for 1-minute. Add the cumin and turmeric, stirring it all together, and let it toast for 1-2 minutes. Add rice, give everything a stir, and toast 4-minutes. Add the broth with salt & pepper. Bring the rice to a boil, reduce to a simmer, and cover. Allow the rice to cook on simmer for 15-minutes, covered. After 15 minutes, remove the rice from the heat and allow it to rest until the water is completely absorbed and the rice is cooked through, about 15 minutes more. Keep warm until serving.
While the rice is cooking, make the 8-minute eggs. Bring a medium saucepan to boil with 6 cups of water. Once the water is boiling, gently add in your eggs using a slotted spoon. Set at a timer for 8-minutes and allow the eggs to cook in the water with a medium boil. While the eggs cook, prep a large bowl of water (~6 cups) filled with ice and place it next to the stove. When your timer goes off, remove the eggs from the boiling water using a slotted spoon and immediately place them in the ice water. Allow the eggs to cool in the ice water for 5-minutes before gently peeling and cutting each in half.
Cook the falafel according to the package directions.
Before assembling, make the white sauce by whisking together all of the white sauce ingredients, adding more chicken broth as needed to reach your desired drizzling consistency.
To assemble the bowls: divide the rice into four bowls, top with the warm falafel, add the side salad ingredients (lettuce, onions, cucumber tomato, pickled radishes). Top with the 8-minute egg and drizzle everything with the white sauce and sriracha, if using.
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/street-cart-style-falafel-and-rice-bowls/