Falafel With Beetroot And Mixed Green Salad - cooking recipe

Ingredients

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

Preparation

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.
Meanwhile, trim beets, leaving 3/4-inch stem attached. Boil, steam or microwave beets until tender; drain. When cool enough to handle, peel beets.
Combine snow pea shoots, mesclun, cucumber, snow peas and beets on serving plates.
Heat oil in medium skillet on medium-high heat. Cook falafel until browned lightly and heated through.
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.