Amaranth Fritter Mezze

In a small pot, combine the amaranth with 2 cups water. Bring to a boil and cook until all the water is absorbed and amaranth is somewhat tender (it will still be crunchy), about 18 to 20 minutes. Immediately remove the amaranth from the pot and spread out on a plate to cool. In a small bowl, stir together the flaxmeal with 2 tbsp water to make a flax “egg.” Set aside.

Fill the same pot with water and set it to boil. Peel and small dice the beets, add them to the boiling water, and season with salt. Cook until the beets are tender and can be pierced with a fork, about 10 to 15 minutes. Before straining, reserve ½ cup of the beet liquid to use for the hummus. Then, drain the boiled beets and set aside. Drain, rinse, and set aside the garbanzos.

Peel the shallots. Mince one and thinly slice the other. Mince garlic. Pick mint leaves and chop half, leaving other half whole. In a medium bowl, add half the garbanzos and mash with a fork. To the mashed garbanzos add the chopped mint, the minced shallot, half the minced garlic, garbanzo flour, cooked amaranth, and flax “egg.” Season with salt and pepper. Stir well to combine.

Rinse and halve the lemon. To a food processor, add the juice from half of the lemon, the rest of the garbanzos, the cooked beets, tahini, and remaining minced garlic. Blend the beet hummus while slowly adding the reserved beet liquid. Scrape down the sides of the food processor with a spatula, season with salt and pepper to taste, and blend again until smooth.

Using your hands, shape the amaranth mixture into about ten 2-inch patties. Heat ½ cup oil in a large skillet over medium-high heat. Once hot, add the amaranth fritters to the skillet and cook 3 to 4 minutes per side, until golden brown and crunchy. Remove the fritters from the oil and place on paper towels to drain. Season immediately with salt.

Rinse the cucumbers and radishes and slice both into thin rounds. Chop the remaining mint leaves. Place the vegetables and mint in a medium bowl with the remaining lemon juice, sliced shallot, 2 tbsp olive oil, and a pinch of salt and pepper. Serve the minted cucumber and radish salad alongside the amaranth fritters and beet hummus. Dig in!