1Stir the seeds in a small frying pan, over medium heat, until toasted lightly. Allow to cool and set aside.
2Wash fresh cilantro well and drain. Pat dry, or use a salad spinner. (I prefer the salad spinner.) Reserve 1 c of lightly packed cilantro leaves. Scrape and clean the roots. Blend the remaining cilantro roots with 1/3 of the scallions, spices, oil and juice; process until finely chopped. Season to taste.
3Halve cucumbers and tomatoes; remove seeds, then cut into 1/2 inch pieces.
4Place the seeds, cilantro dressing, cucumber, and tomato in a large bowl, with sprouts and remaining onion, spices, oil, and juice; toss gently to combine. Season to taste, and serve immediately.