Since we are just weeks away from parties full of food, I thought it best to provide you with recipes I will be cooking up this holiday season.
You don’t have to indulge ALL THE TIME, rather control some calories with these amazing appetizers.
I make sure I bring food with me to parties that will allow me to mix and mingle while saving the calories and splurging on the vino instead 😉
This recipe is inspired by Alive Magazine. Let me know what you think in the comments below!
Here are a few pictures of the process.
- 1 medium-sized butternut squash (you can use any squash)
- 1 tsp olive oil
- salt and pepper
- 1-14oz can chickpeas, drained and rinsed
- Juice of one lemon
- ¼ cup chickpea flour
- ¼ tsp cardamom
- ¼ tsp cinnamon
- ½ tsp salt
- 1 tsp freshly ground cumin
- ¼ tsp chili powder
- ¼ tsp ground black pepper
- 2 Tbsp coconut oil
- Preheat oven to 350F
- Cut squash in half and scoop out flesh/seeds. Place on baking sheet upside down; drizzle with olive oil and sprinkle lightly with salt and pepper.
- Bake for 30- 40 minutes until fork easily pierces flesh.
- Allow to cool then stop out fleet and mash.
- Mash chickpeas with fork in medium-size bowl until crumbly, not pureed.
- Add mashed squash, lemon juice, flour and spices and mix well.
- Heat 1½ Tbsp of coconut oil in large skillet on medium-high heat (add rest of coconut oil when needed)
- Scoop 1½ Tbsp of mixture, forming 10 fritters. Cook 2-3 minutes per side until golden brown.
- Transfer to a paper towel-lined plate and keep warm in oven while cooking rest of fritters.
- Serve with tzatziki if desired.