If you are not planning to use canned garbanzo beans, soak the dried beans for 6 to 8 hours and cook them in Instant Pot for 20 to 25 mts or in the stove-top pressure cooker for three whistles. Discard the cooking liquid and set aside the required garbanzo beans for this salad.
If you are not using canned beets, then steam the beets in Instant Pot for 5 to 8 minutes or in the stove-top pressure cooker for three whistles. Once it is cooled down, peel and chop them into bite-sized cubes.
Cook the falafels as per the package instructions. I baked the frozen falafels for 20 minutes at 375 deg F flipping them once between.
Prepare the dressing:
Add the yogurt, lemon juice, salt, roasted sesame seeds, garlic, and Aleppo peppers in a blender or mixer jar. Blend it smoothly and set it aside.
Assemble the salad:
Mix the greens, beans, and vegetables in a salad bowl.
In a serving bowl, add the mixed vegetables and place the falafels. Drizzle the dressing and serve it with additional sauce. I did not add salt or pepper to the vegetable mix, as the salad dressing has it all.
Notes
Adjust salt and pepper to taste.
Please check the substitutions and variation section for more details.
Do all the prep work, prepare the salad dressing ahead, but assemble the salad just before serving, and add the dressing.