Deconstructed Falafel Salad

A vibrant spin on a Middle Eastern classic, this falafel salad is reimagined with fresh herbs and pickled vegetables that make it a unique yet light meal perfect for any afternoon get together.
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Ingredients

falafel mix (see box for prep and instructions)
1/2 cup nonfat Greek yogurt
1 teaspoon ground cumin
juice of 1/2 lemon
1/2 cup sautéed cauliflower
1/2 cup flat parsley and mint
1 cup beets, chopped and steamed
1/2 cup radishes, thinly sliced
1/2 cup red onion, thinly sliced
pomegranate seeds
feta cheese
pita chips

Instructions

1. Make falafel patties according to instructions on package. To make pickled beets, add chopped beets to a bowl with 2-3 tablespoons red wine vinegar and one tablespoon cumin. Let sit for 15-20 minutes, stirring mixture occasionally to coat evenly.

2. To make pickled radishes and red onion, add both to a bowl with 1-2 tablespoons white wine vinegar and fresh cracked pepper. Let sit for 15-20 minutes, stirring occasionally to coat evenly.

3. Pile on ingredients in a bowl in your desired amount. Mix yogurt with cumin and lemon juice, and add a dollop on top of the salad.

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