Prepare quinoa according to package directions, set aside to cool.
Heat half the olive oil in a frying pan, add onion and two cloves of garlic and sauté until soft. Add zucchini and beet and cook, stirring, for 5-8 minutes until tender. Drain the vegetables of any excess cooking liquid and remove from heat.
Combine cannellini beans, egg and quinoa flakes in a blender and blend until a chunky puree is formed.
Combine cannellini puree with the beet mix and 1⁄4 cup of the parsley. Mix together well. Form into 4 patties and cook in a non-stick frying pan for about 3-5 minutes on each side, until golden. Combine the yogurt and cucumber to form the dressing ('tzatziki'). Season with salt and pepper.
Combine the prepared quinoa with tomato, remaining parsley and remaining clove of garlic. Dress with lemon juice and remaining olive oil and toss everything together well.
On each wrap, place a dollop of yogurt dressing, an equal amount of parsley salad and one of the patties. Roll up tight to serve.
Leftover salad, patties and yogurt dressing can be stored in separate airtight containers in the fridge for 3-4 days.