Ingredients
8 slices Yellow Beet
8 small Multi Colored Tomatoes
1/2 cup Micro-Greens or Pea Shoots
4 oz. block Feta Cheese
Pickled Red Onions:
2 Tbsp. White Wine Vinegar
2 Tbsp. Sugar
Salt
1/4 cup Sliced Red Onion
Tzatziki:
10.6 oz. Plain Greek Yogurt
1/2 Tbsp. minced Dill
2 cloves Garlic
1/4 cup grated Red Onion
1/2 cup grated Cucumber
1 Tbsp. Lemon Juice
1/2 tsp. Salt
1/4 tsp. Pepper
Falafel: (will make about 14 – 16)
15.5 oz. can Garbanzo Beans
1 tsp. Baking Powder
1/2 cup Flour
3/4 cup Parsley
3/4 tsp. Salt
1/2 tsp. Pepper
1 tsp. Cumin
2 large cloves Garlic
1/2 cup Red Onion
1/3 cup Olive Oil
3-4 cups Canola, Grapeseed or Vegetable Oil
❃❃Serves 4❃❃
Preparation
Peel beets and thinly slice on a mandolin, cut tomatoes into various shapes and cut block of feta into bite size squares.
Mince dill, grate red onion for tzatziki, grate garlic and grate cucumber. Put grated cucumber into clean kitchen towel and squeeze out all the moisture. Set aside.
Drain garbanzo beans.
Pickled Red Onion
Place sliced onions into a small mason jar. Add vinegar, salt and sugar to a small saucepan and cook until sugar has dissolved. Remove from heat and pour over onions in the mason jar. Seal jar and put in the refrigerator for at least 4 hours.
Tzatziki
In a bowl mix together yogurt, minced dill, grated onion, grated garlic, grated cucumbers, salt, pepper and lemon juice. Set aside in the refrigerator.
Falafel
In the bowl of a food processor add drained garbanzo beans, parsley, salt, pepper, cumin, garlic, red onion and olive oil. Pulse until well combined and all garbanzo beans are broken down.
Remove from food processor and mix in flour and baking powder. This mixture will make about 14 – 16 falafels that are a little larger than a tablespoon. Form falafel balls and set aside until ready to fry.
When ready to make falafel heat 3-4 cups oil in a heavy bottomed pan or Dutch oven. Heat to 325 – 330 degrees maintaining that temperature during frying. Fry 4-5 falafel at a time for about 5 minutes each. Remove with a slotted spoon to a plate or sheet pan covered with paper towels to drain.
Assemble
On a small plate put down a generous portion of tzatziki sauce across the plate, top with 2 – 3 falafel, add a couple slices of beets, a few tomatoes, a couple pieces of feta, a few slices of pickled red onion and a small spread of micro greens or pea shoots.