Squash & Chickpea Fritters
Prep time: 
Cook time: 
Total time: 
Serves: 20 fritters
  • 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
  1. Preheat oven to 350F
  2. 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.
  3. Bake for 30- 40 minutes until fork easily pierces flesh.
  4. Allow to cool then stop out fleet and mash.
  5. Mash chickpeas with fork in medium-size bowl until crumbly, not pureed.
  6. Add mashed squash, lemon juice, flour and spices and mix well.
  7. Heat 1½ Tbsp of coconut oil in large skillet on medium-high heat (add rest of coconut oil when needed)
  8. Scoop 1½ Tbsp of mixture, forming 10 fritters. Cook 2-3 minutes per side until golden brown.
  9. Transfer to a paper towel-lined plate and keep warm in oven while cooking rest of fritters.
  10. Serve with tzatziki if desired.
Nutrition Information
Calories: 51 Fat: 2 Carbohydrates: 7 Fiber: 1 Protein: 2
Recipe by Flavilicious Fitness at https://flaviliciousfitness.com/2015/12/03/squash-chickpea-fritters/