squash chickpea fritters


But here’s a recipe for you that I have had repeated requests for-my friend found it in it’s original form in Sunset Magazine, and I will deliver to you my own improvised version.


1-2 cans chickpeas (or you can soak overnight and cook for a couple of hours, if you’re feeling really ambitious)

2-ish cups of roasted squash (acorn/butternut)- this last time I threw in some yams, and sweet potatoes would probably also go over well.

1-1 1/2 cups flour

1- 1/2 cups breadcrumbs

1-2 eggs

spices: garlic, thyme, sage, rosemary, salt, red pepper flakes.

This is how we do:

Grind the chickpeas and squash in the food processer into a creamy pulp. I only recently acquired a food processer in a free box, and it is dinky and sort of surly, but does amazing things also that our blender does not do.

Mix the pulp in with flour, bread crumbs, eggs, and spices. People have really different opinions, and I’m too much of an improvisational cook to give you a decisive answer, about exactly how much flour and bread crumbs there should be. Use however much it takes to make them stick together without getting dry.

Next, put a frying pan on medium with some oil, and get ready to fry these suckers. It’s just like make latkes or falafel. So, plop down a few dollops, pat them down if you can, and flip over when they’re crispy and golden on the one side. That’s a good time to squish them down so they are flatter, and cook through and don’t stay squishy and gross in the middle.

Let them hang out on some paper towels to soak up the excess oil, and eat ’em.

It’s good too with yougurt sauce. (yogurt, with garlic, salt, and thyme, and maybe some dill but we didn’t have any dill)



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