Chana Fritters with Winter Squash

Crispy chickpea fritters studded with roasted winter squash make a satisfying main or side dish. The bright lime-cilantro yogurt cuts through the richness, while the fritters themselves hold up beautifully to reheating and repurposing throughout your week. Photo by Amanda Rosenblatt.

Serves 4, with extras

Ingredients

For chana fritters

1 (15-ounce) can chickpeas, drained and rinsed

1 cup cooked winter squash, mashed (butternut, kabocha or acorn)

½ cup chickpea flour (or all-purpose flour)

2 green onions, finely chopped

1 clove garlic, minced

1 teaspoon cumin

½ teaspoon smoked paprika

Salt and pepper, to taste

Olive oil, for pan-frying

For lime-cilantro yogurt

1 cup plain Greek yogurt

1 tablespoon lime juice

1 teaspoon lime zest

2 tablespoons chopped fresh cilantro

Salt, to taste

Instructions

To make chana fritters: In a bowl, mash chickpeas. Add cooked squash, flour, green onions, garlic, spices, salt and pepper. Mix until combined. Form into 8 to 10 patties.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook fritters 3 to 4 minutes per side until golden and crisp.

To make lime-cilantro yogurt: Mix yogurt, lime juice, lime zest and cilantro for dipping sauce.

Transform This Recipe

1. Stuff leftover fritters into pita with greens and a drizzle of yogurt for an easy lunch.

2. Reheat in the oven until crispy and use as a salad topper.

3. Double the lime-cilantro yogurt sauce. It's perfect as a sandwich spread or vegetable dip throughout the week.