1.Blend or process onion, spices, peas, coriander, mint, chickpeas, egg white and breadcrumbs until mixture forms a coarse paste; season. Shape level tablespoons of mixture into balls. Place on baking paper-lined tray, cover; refrigerate 30 minutes.
2.Meanwhile, trim beetroot, leaving 2cm (¾ inch) of stem attached. Boil, steam or microwave beetroot until tender; drain. When cool enough to handle, peel beetroot.
3.Combine tendrils, mesclun, cucumber, sugar snap peas and beetroot on serving plates.
4.Heat oil in medium frying pan; cook falafel until browned lightly and heated through.
5.Meanwhile, to make yoghurt and garlic dressing, combine yoghurt, water and garlic in small bowl; season to taste.
6.Top salad with falafel and drizzle with dressing.
Use a vegetable peeler to slice the cucumber lengthways into thin ribbons. If snow pea tendrils are unavailable, replace them with extra mesclun. Use disposable gloves when handling beetroot to stop it from staining your hands.Note