Spicy quinoa falafel wraps
with zucchini tzatziki
- 300g English spinach, trimmed
- 1 cup flat-leaf parsley leaves
- ½ cup mint leaves
- ½ cup (70g) pistachios
- 1 cup cooked white quinoa+
- 1 cup (400g) drained canned chickpeas (garbanzos)
- 2 cloves garlic, crushed
- 2 tablespoons tahini
- 1 tablespoon finely grated lemon rind
- 1 teaspoon ground cumin
- 1 teaspoon chilli flakes
- 1 egg
- sea salt and cracked black pepper
- extra virgin olive oil, for brushing
- 1 head butter lettuce, leaves separated
- wholemeal flatbread and baby (micro) sorrel leaves, to serve
- 1 cup (260g) store-bought hummus
- lemon wedges, to serve
zucchini tzatziki
- 1 cup (90g) grated zucchini (courgette)
- 1 cup (280g) plain Greek-style (thick) yoghurt
- 1 small clove garlic, crushed
- 1 tablespoon chopped dill
- 2 tablespoons lemon juice
- Preheat oven 180°C (350°F). To make the zucchini tzatziki, place the zucchini, yoghurt, garlic, dill and lemon juice in a bowl and mix to combine. Refrigerate until ready to use. Cook the spinach in a large saucepan of boiling salted water for 30 seconds. Drain and refresh under cold running water. Wrap in paper towel and squeeze out any excess liquid.
- Place the spinach, parsley, mint and pistachios in a food processor and process until the mixture is finely chopped. Add the quinoa, chickpeas, garlic, tahini, lemon, cumin, chilli, egg, salt and pepper and process until well combined.
- Roll 2 tablespoonfuls of the falafel mixture into balls and place on two baking trays lined with non-stick baking paper. Brush with the oil and bake for 15–20 minutes or until light golden.
- Divide the falafels, lettuce, tzatziki and sorrel between the flatbreads and serve with the hummus and lemon. Serves 4
TIPS + TRICKS:
+ ½ cup (100g) uncooked white quinoa makes 1½ cups cooked quinoa.
Photography: Chris Court
© DONNA HAY GROUP
