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Chickpea & Squash Fritters

Chickpea & Squash Fritters
Adapted from a recipe by Meera Sodha. These fritters are great served with a side salad, but also makes a nice vegan burger patty.

Submitted by: Katie N. from Chicago, IL
Yield: 4 Servings


Featured in this Recipe


  • 1 medium butternut squash, about 1¼ lbs
  • to taste salt and pepper
  • canola oil to coat
  • 1 14-oz can chickpeas, drained
  • 1 1-inch piece of ginger, peeled and roughly chopped
  • 3 cloves of garlic, roughly chopped
  • ½ cup breadcrumbs
  • 1/4 cup chopped cilantro

Preparation Instructions:

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!

More About This Recipe

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.


Based on 1 reviews

Customer Reviews

Leslie Weitzman

I tried to make these. I cook quite a bit. The recipe as given is CEMENT. What is supposed to be the liquid??

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