Butternut Squash Falafel with Maple Tahini Sauce

Preheat the oven to 400°F the line two baking sheets with parchment paper or a silicone mat.In a food processor, add the oats and blend until a flour forms. Add the pecans, garlic and onion then continue to blend until finely chopped. Transfer to a large bowl along with the butternut squash.Add the garbanzo beans and parsley and blend until finely chopped, for about 15 seconds. The beans should hold together when pressed between your fingers. Transfer to the bowl with the squash then add the lemon juice, coriander, cumin, and salt. Stir together until well combined.Scoop out about 1-2 tablespoons at a time onto the line baking sheet. Gently press down and shape with your fingers into small circular patties. Bake in the oven for 20 minutes.Meanwhile make the tahini sauce by combining the ingredients in a small bowl. Add water a tablespoon at a time until the sauce is thin enough to drizzle. Add salt to taste.Serve cooked falafel warm with tahini sauce and enjoy!