Combine the amaranth with 1 cup water and a pinch of salt in a saucepan. Bring to a boil, immediately lower the heat cover the pot and cook until very soft and most of the water absorbed, about 20 min.
In a bowl, mash chick peas with a potato masher. Once mashed, add shallots, parsley, Sazonador Total, lemon juice and cooked amaranth. Combine.
Once combined, add the olive oil and mixed well.
Set a large heavy pan over medium-high heat and once it’s hot, reduce the temperature just above medium, add a generous amount of olive oil to make sure the bottom of the pan is covered. Drop about a tbsp. of the mixture into the pan with a bit of space in between each. Press each spoonful down with the back of the spoon or with a spatula, to form a sort of thick pancake. Cook until browned and crisp, about 3 min. per side. Once cooked, keep on a warm plate while cooking the rest.
To serve, place falafels on bed of arugula and sliced radishes. Serve immediately.