Combine mince, onion, zucchini, carrot and half the parsley in a large bowl. Using clean hands, mix together until well combined, season with freshly ground black pepper. Take 1 tablespoon (approximately 25g) of the mixture and roll into balls, repeat to make approximately 28 meatballs.
Heat half the oil in a large frying pan over a medium-high heat. Add the meatballs and cook, turning occasionally for 8-10 minutes or until cooked through and golden brown.
Meanwhile, combine tomatoes, cucumber, capsicum, remaining parsley and olive oil in a medium bowl. Season with pepper.
To serve, spread each wrap with some babaganoush, top with spinach leaves, Greek salad and up to 7 meatballs. Wrap to enclose.