spinach falafel lettuce wraps

Ingredients

• Nonfat greek yogurt

  Nonfat, plain

  ¾ cup or 180g

• Cucumber

  With peel, raw

  ¾ cup slices or 78g

• Kosher Salt

  Kosher, David's

  1 tsp or 6g

• Garlic

  Raw

  5 cloves, minced or 15g

• Dill

  Fresh

  1 tbsp or 0.6g

• Chives

  Raw

  1 tbsp chopped or 3g

• Lemon juice

  Raw

  1 tsp or 5g

• Baby Spinach

  H-E-B

  2 cups or 57g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ½ cup, chopped or 50g

• Parsley

  Raw

  ½ cup or 30g

• Fresh cilantro

  Coriander leaves, raw

  ⅓ cup or 5g

• Cumin

  Spices, cumin seed

  ½ tbsp, ground or 5g

• Coriander seed

  Spices

  1 tsp or 2g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  15 oz or 425g

• Quinoa

  Cooked

  5 cup or 925g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Lettuce

  Iceberg (includes crisphead types), raw

  4 leaf, large or 60g

• Tomatoes

  Red, ripe, raw, year round average

  1 cup, chopped or sliced or 180g

• Organic Shredded Carrots

  Freshdirect

  ¼ cup or 28g

• Red cabbage

  Red, raw

  ¼ cup, shredded or 18g

• Hummus

  Commercial

  ¼ cup or 62g

• Harissa

  Frontier

  8 tsp or 14g

Directions

1. Peel seed and grate cucumber. Finely chop dill. Finely chop chives. Chop scallions. Chop parsley. Chop cilantro. Rinse and drain chickpeas. Cook quinoa. Beat egg. Dice tomato.
2. Spoon yogurt into colander lines with few sheets of paper towel and let drain 10 min. Lightly sprinkle cucumber with 1/8 tsp salt and set aside 10 min. Using paper towel, squeeze excess moisture from cucumber.
3. In medium bowl, combine yogurt, cucumber, garlic, dill, chives, lemon juice, 1/8 tsp salt and a pinch of pepper. Refrigerate until ready to serve (tzazitzki)
4. In food processor combine spinach, scallions, parsley, cilantro, garlic, cumin, coriander, and salt. Process until smooth. Add chickpeas and pulse 12-15 times until coarsely mashed. Fold in quinoa and egg. Form mixture into 12 small flattened patties and refrigerate 15-20 min.
5. Heat skillet over medium high. Add oil, swirling to coat bottom of pan. Put patties in skillet and cook until golden brown 4-5 min. Lightly spray tops with oil. Flip and cook until second side golden brown 4-5 min
6. Put a lettuce leaf on plate. Spread 1/4 cup tzazitzki. Top with 3 falafel patties, 1/4 of the diced tomato, carrots, cabbage, and hummus, and 1 tbsp harissa. Roll up like wrap

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