Rinse the quinoa with water and bring to a boil with vegetable broth. It takes about 20 minutes for all the water to evaporate, then the quinoa is al dente.
Meanwhile, cut 2 florets of cauliflower (this is about 100 grams). Chop the cabbage in a food processor and until it is the size of rice grains.
Put the cooked quinoa, shredded cauliflower, eggs, flour, feta, parsley, salt and pepper in a bowl. Knead the mixture with your hands. Leave to stand in the refrigerator for 10 minutes.
Form patties and fry the meatballs with coconut oil in a pan.
Set the patties aside and begin preparing the rolls.