1/2 lb roasted cauliflower
1/2 lb roasted potato
1/2 lb cooked and pureed butternut squash*
1/2 cup almond meal
2 tsp cumin
2 tsp baking soda
1 large egg**
1 TBSP minced garlic
1 heaping TBSP chopped parsley
1/3 cup olive oil
salt to taste
tahini beet root puree
2 1/2 lbs beets
1/3 cup tahini
juice of 1 lemon
salt to taste
arugula for garnish
For the falafel: Prepare and roast your cauliflower, potato and butternut squash in the oven. Once cooled, place your cauliflower into a food processor and roughly rice it, or chop it until you have small pieces, about the size of corn kernels. Chop up your potato into small chunks. Scoop out your butternut squash and make sure it is smooth with no large chunks.
Preheat your oven to 375 degrees and line a baking sheet with parchment paper. Place the cauliflower, potato and squash into a large bowl along with your almond meal, cumin and baking soda. Stir to combine.
In a small bowl, whisk together your egg, parsley, garlic, olive oil, and salt. Add this mixture to your large bowl and stir very well, making sure all ingredients are well combined.
Using an ice cream scoop or large spoon, form 4oz. falafel balls and play them side by side onto your baking sheet. This recipe should make 12 to 16 falafel. Place your baking sheet into the oven for 15 minutes. Falafel should be lightly browned when ready.
For the beet root puree: Roast or boil your beets until soft. Rub off skins and chop into smaller pieces. Place beets, tahini, lemon juice and salt into a blender or large bowl. Blend or use a hand held emulsion blender to incorporate all ingredients until smooth. To serve this hot, simply heat it in a sauté pan before serving.
Plate falafel and beet root puree with arugula as a bright garnish.
*You may replace the butternut squash with cooked rutabaga, carrot, or even pumpkin puree.
**You may replace the egg with a flax or chia egg to make this recipe vegan.