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.