Peel the cucumber and then slice it in half and then in half again lengthwise and scoop out the seeds in the middle.

Slice it up into smaller pieces and put them on top of paper towels and sprinkle the pieces of cucumber with the 1 tablespoon kosher salt and let them dry for a bit.

Using the paper towel, wrap the cucumber and squeeze the slices to get out as much moisture as you can, you want them as dry as you can get them.

Put the cucumbers into a blender or a food processor with the garlic, dill and lemon juice and chop till fine and combined.

Add the garlic, dill and lemon juice mixture with the sour cream and Greek yogurt in a large mixing bowl and add kosher salt and pepper keep adding salt until you get a balanced flavor.

Put the Tzatziki sauce in an airtight container and refrigerate until ready to use. The longer it sits, the better the flavors will mix, so feel free to make this ahead of time.

Mash the chickpeas with a potato masher in a large bowl.

Once they are all mashed well add the baking powder, onion, garlic, cumin, coriander, cayenne, parsley, cilantro, bread crumbs, salt, pepper, and lemon juice and mix well.

Form the Mixture into patties, I make small, round patties that I can fit into pita bread but you can also make them into round balls.

Heat enough vegetable oil in a pan so that the falafel has enough room to float over medium high heat.

Cook the falafel in oil just until they are golden brown and pull them out and drain them on paper towels.

Set instant pot to sauté and add in the olive oil and garlic. Cook until garlic has just started brown and turn off the heat.

Add the rice, water, turmeric and salt to the pot, stir until well combined. Placed the lid onto the instant pot and set it to pressure cook for five minutes.

Allow instant pot to naturally release for an additional five minutes and then use the button to remove any excess steam. Stir the rice to mix in all of the flavors.

After the falafel is made, turmeric rice and tzatziki sauce is done Wash and slice the tomato, cucumber, and radishes. Then grate the carrot with a box grater and set aside.

Put a skillet on the stove at medium heat and add the naan bread. Heat each side for 2-3 minutes until the bread has softened and warm.

Place the turmeric rice into bowls. Top the rice with the sliced tomato, cucumber, and radishes, falafels, hummus, and naan bread. Drizzle the tzatziki sauce on top.