Make Model Meals at Home: Cauliflower "falafel" with tahini beet root puree – Model Meals National

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Cauliflower "falafel" with tahini beet root puree

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One of the most fun parts about the Whole30 is getting creative while sticking to the plan. For us, we pair the Whole30 guidelines with what's seasonal and available at our farmer's market and then build our menus accordingly. "Falafel" was something I hadn't had in years since I adopted a fairly regular Whole30 lifestyle so when Chef Lauren suggested we make our own with cauliflower, we were skeptical but intrigued. It turned out to be an absolute favorite and we'll surely be repeating it! It's a great option for vegetarians or #meatlessmonday       
Mediterranean food is the best, but frying things in huge vats of vegetable oil is not the best. And that's where these baked cauliflower falafel balls come in. 
 Besides being gorgeous and delicious, this meal is packed with nutrients and perfectly paired with our creamy tahini beet root puree. You might have purple poop but you won't have inflammation and THAT my friends is worth those few seconds where you think you're dying before you remember you ate beets. I KNOW you know what I'm talking about. I digress.
As we have said before, it's not only what's on the inside that counts. Our food must be just as beautiful as it is tastes, well because... model.
Serves 4
*use organic ingredients whenever possible*

cauliflower "falafel"

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.

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