For the falafels, rinse and drain the chickpeas in a sieve, then drain on kitchen paper. Clean, wash and finely chop the spring onions. Wash and finely chop the parsley leaves.
Coarsely puree the chickpeas and egg white with the blender. Stir in parsley and spring onions. Season with salt, pepper, coriander and cumin. Form 5 small balls and press flat. Line a baking tray with baking paper and spread the falafel on top.
Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 10 minutes. Peel and chop the garlic for the dressing. Rinse peppermint, put some leaves aside for garnishing.
Chop remaining leaves very finely, mix with yoghurt and season with salt. Rinse salad and cucumber. Pluck the lettuce finely. Halve cucumber lengthwise and cut into slices. Peel and slice the onion.
Mix salt, pepper, vinegar and oil. Turn lettuce, cucumber and onion in it. Arrange dressing, salad and falafels, garnish with remaining mint.