Mediterranean Faux Lafel With Cucumber Dill Sauce - cooking recipe

Ingredients

For Sauce
1 cup Greek yogurt
2 small cucumbers, medium diced
2 tablespoons fresh dill, chopped, few extra fronds for garnish
1 teaspoon lemon zest
1 tablespoon lemon juice
salt and pepper, to taste
For Faux-Lafel
1 1/2 cups cooked quinoa
1 1/2 cups Baby Spinach, roughly chopped, 2 spinach leaves for garnish
1 cup crumbled feta cheese
1/2 cup red bell pepper, plus
1 teaspoon red bell pepper, small dice
2 tablespoons chopped fresh parsley
1/2 small yellow onion, small dice
1 lemon, zest of
1/2 lemon, juiced
1 1/2 cups panko breadcrumbs
salt and pepper, to taste
2 eggs

Preparation

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 3/4 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.