Falafel with beetroot and mixed green salad

Ingredients

• 1 green onion (scallion), chopped finely
• 1 teaspoon each ground cumin and coriander
• 1/2 cup (60g) frozen peas, thawed
• 1/2 cup each loosely packed fresh coriander (cilantro) and mint leaves
• 250 gram (8 ounces) canned chickpeas (garbanzo beans), rinsed, drained
• 1 egg white
• 1/2 cup (35g) stale breadcrumbs
• 500 gram (1 pound) fresh baby beetroot (beets)
• 60 gram (2 ounces) snow pea tendrils
• 30 gram (1 ounce) mesclun
• 1 lebanese cucumber (130g), cut into ribbons
• 125 gram (4 ounces) sugar snap peas, trimmed, sliced thinly
• 2 teaspoon olive oil
• 2 tablespoon skim-milk yoghurt
• 1 tablespoon water
• 1 small clove garlic, crushed

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