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
  1. 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. 
  2. 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. 
  3. 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. 
  4. Divide the falafels, lettuce, tzatziki and sorrel between the flatbreads and serve with the hummus and lemon. Serves 4. 

+ ½ cup (100g) uncooked white quinoa makes 1½ cups cooked quinoa.

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