Recipe Review

This Cauliflower Falafel with Beet Dip Is a Total Win

Lauren Kodiak
Lauren KodiakCopy Chief
Lauren is the Copy Chief for Kitchn. She lives in Connecticut with her husband and their son.
published Dec 1, 2015
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: Sneh Roy)

We all know and love the classic combination of falafel and tahini sauce, but today we’re switching things up a bit. Instead of the requisite garbanzo beans, we’re making these falafel balls from cauliflower and butter beans — and dipping them into a bright-pink beet dip.

To make the falafel, you simply pulse cauliflower florets, butter beans, fresh parsley, almond meal, spelt flour, garlic, and spices in a food processor. Fry them up in a saucepan until golden-brown, then serve them with the beetroot dip (just beets, garlic, and toasted pine nuts).

While I’ll never stop loving the traditional chickpea-based falafel and its tahini counterpart, this updated version certainly gives the classic one a run for its money.

Get the Recipe: Cauliflower Falafel with Beetroot Dip from Cook Republic