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 grams (8 ounces) canned chickpeas (garbanzo beans), rinsed, drained
• 1 egg white
• 1/2 cup (35g) stale breadcrumbs
• 500 grams (1 pound) fresh baby beetroot (beets)
• 60 grams (2 ounces) snow pea tendrils
• 30 grams (1 ounce) mesclun
• 1 lebanese cucumber (130g), cut into ribbons
• 125 grams (4 ounces) sugar snap peas, trimmed, sliced thinly
• 2 teaspoons olive oil
• 2 tablespoons skim-milk yoghurt
• 1 tablespoon water
• 1 small clove garlic, crushed