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