Squash and Chickpea Fritters
- 1 medium butternut squash
- 3 tbsp coconut oil
- 1 can chickpeas, drained and rinsed
- 1/4 cup chickpea flour
- 1/4 tsp cardamom
- 1/4 tsp cinnamon
- 1/2 salt
- 1 tsp cumin
- 1/4 tsp chili powder
- 1/4 tsp ground black pepper
- juice of 1 lemon
Step 1 – Preheat oven to 350F.
Step 2 – cut the squash in half and scoop out seeds. Place on baking sheet skin side down; drizzle with olive oil and sprinkle lightly with salt and pepper
Step 3 – Bake for 30 to 40 minutes or until a fork easily pierces flesh.
Step 4 – Allow to cool, scoop out flesh and mash (this step can be done the day before if desired and stored in the fridge)
Step 5 – Mash chickpeas with a fork in a bowl until crumbly, not pureed.
Step 6 – Add mashed squash, lemon juice, chickpea flour, and spices; mix well.
Step 7 – Heat 1 1/2 tbsp of coconut oil in a large pan on medium-high heat.
Step 8 – Scoop 1 1/2 tbsp of mixture into the pan and flatten slightly to make a small fritter. Repeat with the rest of the mixture.
Step 9 – Cook 2 to 3 minutes per side until golden brown.
Step 10 – Transfer to a baking sheet and keep warm in the oven while cooking remaining fritters in the pan.
Step 11 – Serve warm with sour cream or tzatziki if desired.
Photo Credit: “Masalvadai”. Licensed under CC BY 2.0 via Commons