Butternut Chickpea “Fritters” with Tzatziki (Gluten-free!)

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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.

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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

For Tzatziki:

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.

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Spread rice flour on a cutting board, form the squash mixture into balls, and roll until well coated in rice flour.P1020828

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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).

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Dip, dress a salad, or eat a fritter plain. They’re simple and magically delicious!

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4 thoughts on “Butternut Chickpea “Fritters” with Tzatziki (Gluten-free!)

      • Yes it’s me! I’m desperate for a vegan dinner delight! My BFF made an amazing curry casserole from Veganomicon. I think it would be a great main dish! I don’t work any weekends anymore, so I’m pretty much free a lot. Daniel and I just bought a house (crazy awesome!) near Amy and Mike, so we could even have some progressive dinner fun. How about March 23rd? Too far away?

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