Last night, when thinking about dinner, I found myself looking at a butternut squash and a bunch of dried chickpeas. Common conundrum, I know. I was also very in the mood for something akin to falafel, but a little healthier. So, these wee fritters came to be. Cumin, garlic, shallots, chickpeas, and the smooth creaminess of roasted butternut all baked or pan-fried…well, it’s a perfect easy midweek dinner with some greens and sauce. They’re also completely veganizable simply by skipping the tzatziki.
And so, what you need:
1 butternut squash, roasted
1 cup chickpeas, soaked and cooked
1 shallot, minced
2/3 cup rice flour (and some for coating fritters)
2 Tbsp cumin
1/4 cup fresh cilantro, chopped
pinch of chili flakes or cayenne
1/2 cup goat yogurt
1/5 cucumber chopped
juice of half of one lemon
1 Tbsp cilantro
To start, preheat the oven to 425 degrees, half the squash, scoop out seeds, and place each half cut side down on a baking sheet. Bake until soft (about 45 minutes), and scoop out flesh. In a large mixing bowl, mix chickpeas, squash, shallot, cumin, cilantro, rice flour, and chile. The mixture keeps well in an airtight container for 2-3 days, so can be prepped in advance.
Place in oven, spray with olive oil, and cook for about 30 minutes or so. I also pan fried a few by melting 1 tablespoon of coconut oil in a pan, and placing 4 balls of butternut squash mixture in the pan until crispy on each side.
While baking or pan-frying, mix the tzatziki by putting all ingredients in a blender (again, the magic bullet handles this like a champion).
Dip, dress a salad, or eat a fritter plain. They’re simple and magically delicious!