Falafel With Beetroot And Mixed Green Salad

• 1 None green onion, chopped finely
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 cup frozen peas, thawed
• 1/2 cup loosely packed cilantro leaves
• 1/2 cup loosely packed mint leaves
• 8 oz drained canned chickpeas, rinsed
• 1 None egg white
• 1/2 cup dry breadcrumbs
• 1 lb baby beets
• 2 oz snow pea shoots (or additional mesclun, if unavailable)
• 1 oz mesclun
• 1 small cucumber, cut into ribbons
• 4 oz snow peas, trimmed and sliced thinly
• 2 tsp olive oil
• 2 tbsp plain yogurt
• 1 small clove garlic, crushed

1. Blend or process onion, spices, peas, cilantro, mint, chickpeas, egg white and breadcrumbs until mixture forms a coarse paste; season. Shape level tablespoons of mixture into balls. Place on parchment paper-lined tray; cover. Refrigerate for 30 mins.
2. Meanwhile, trim beets, leaving 3/4-inch stem attached. Boil, steam or microwave beets until tender; drain. When cool enough to handle, peel beets.
3. Combine snow pea shoots, mesclun, cucumber, snow peas and beets on serving plates.
4. Heat oil in medium skillet on medium-high heat. Cook falafel until browned lightly and heated through.
5. Meanwhile, for the yogurt and garlic dressing, combine yogurt, 1 tbsp water and garlic in small bowl; season to taste. Top salad with falafel and drizzle with dressing.

green onion, ground coriander, ground cumin, frozen peas, cilantro, mint, chickpeas, egg white, breadcrumbs, baby beets, snow, cucumber, snow peas, olive oil, yogurt, clove garlic

Taken from recipes-plus.com/api/v2.0/recipes/31400 (may not work)