Submitted by: Katie N. from Chicago, IL
Yield: 4 Servings
Roast the squash: preheat oven to 350F and line a baking sheet with foil. Peel the squash, halve, and scoop out the seeds. Cut into large chunks. Coat with oil, season with salt and pepper, and roast for 35-35 minutes until soft. Remove from the oven to cool.
Pulse the cooled squash along with the remaining ingredients in a food processor. If you don’t have a food processor, mash the chickpeas and squash together, mince the ginger and garlic, and stir in the other ingredients. Add a little oil if needed to help the mixture come together. Fold in chopped cilantro. Taste and adjust seasoning.
Separate the mixture into 8 balls. Flatten with your palms into a disc. Repeat with remaining mixture.
Heat a frying pan over medium heat with a small amount of oil. When hot, place patties in pan, working in batches as necessary (my skillet accommodates four at a time). Cook 4 to 5 minutes, then flip and cook on the other side until lovely and brown. Serve and enjoy!
I like to roast the squash a day or two before, whenever I have the oven on already; keep roasted squash in the fridge. Feel free to add up to 2 fresh green chiles if you like it spicy. Be sure to taste the mixture and adjust seasoning before you fry off the patties.