Butternut Squash falafel with Cauliflower Tabbouleh

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 people


  • 6 cups peeled and diced butternut squash
  • 2 tablespoons olive oil divided
  • Sea salt and freshly ground pepper to taste
  • 4 cups canned chickpeas drained
  • 1/4 cup minced cilantro
  • 2 teaspoons dried cumin
  • 1 teaspoon ground cinnamon
  • 1/4 cup chickpea flour
  • 1 large lemon juiced and divided
  • Parchment paper
  • 1 medium head cauliflower
  • 1 cup fresh parsley minced
  • 1 Persian cucumber diced
  • 10 cherry tomatoes cut lengthwise


  • Preheat oven to 400 degrees.
  • Toss butternut squash in 1 tablespoon of olive oil and salt and pepper. Put on a large baking sheet and cook until fork-tender,15 to 20 minutes.
  • Once cooked, place butternut squash and chickpeas in a blender or a food processor and blend until smooth. Transfer ingredients into a medium sized bowl and mix in the next 5 ingredients (cilantro through half the lemon juice).
  • Add salt and pepper. Let mixture sit for 3 to 5 minutes, until thickened. Once thickened, roll into palm sized balls or use a melon scoop, and place on a baking sheet with parchment paper. Bake for 15 to 20 minutes or until browned on the outside.
  • Grate cauliflower into a medium-sized bowl. Toss in parsley, cucumbers, tomatoes, and remaining lemon juice. Add salt and pepper and serve with falafel.


SERVING SUGGESTION: Relish tray of carrot and celery sticks, cucumber spears, cherry tomatoes, and black olives.
NUTRITION: 327 Calories; 7g Fat (18.4% calories from fat); 11g Protein; 59g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 502mg Sodium. Exchanges: 6 1/2 Grain (Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat.
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