Mediterranean Faux Lafel With Cucumber Dill Sauce

READY IN: 55mins




  • Heat oven to 350 degrees F.
  • Prepare quinoa according to package directions. We used ‘Bob’s Red Mill, Organic Whole Grain Quinoa.
  • While quinoa is cooking, prepare sauce. In a mixing bowl, combine yogurt, cucumbers, dill, lemon zest and lemon juice. Season with salt and pepper to taste. Cover with plastic wrap and chill in the refrigerator.
  • When quinoa is cooled, in a mixing bowl, combine quinoa, spinach, feta, pepper (all except 1T), parsley, onion, lemon juice and zest and panko. Season with salt and pepper to taste.
  • Make a small well in the middle of the mixture and crack one egg. Wet your hands and mix the first egg into quinoa mixture. Repeat with a second egg. The mixture should be slightly tacky and able to be formed into a ball. Using a ¾ oz ice cream scoop, scoop mixture into hands to shape into a ball. (Note: Do not roll like meatballs- gently pack using your palm as a “cup”). Place on sheet pan that has been sprayed with coconut oil. When all balls have been formed, spray the tops with coconut oil.
  • Bake for 18-20 minute The outside should be crispy with a little give when you touch it. Remove from the oven and let stand for 2-3 minutes before serving.
  • Remove sauce from refrigerator and mix with a spoon.
  • To serve: plate three faux-lafel and top with a small dollop of sauce. In between each faux-lafel place a spinach leaf (facing the opposite way), finish with a few small fronds of dill for garnish and red pepper for the plate.