Butternut Squash and Chickpea Fritters with Cumin Yogurt

Preheat oven to 200°C (400°F). Cut the butternut squash in half, place cut-side down on a lined baking sheet, and roast for 35-40 minutes until tender and flesh is soft when pressed. Let cool 10 minutes, then scoop out flesh and mash until smooth. Measure 2 cups of mashed squash.

Drain and rinse the chickpeas. Pat dry with a clean kitchen towel. Add to a large bowl and mash with a fork or potato masher until roughly broken — leave some texture for bite.

Finely dice the yellow onion. Mince all 4 cloves of garlic. Zest the lemon, then juice it to get 2 tablespoons of juice. Chop the cilantro.

In a small bowl, combine yogurt, cumin, minced garlic, lemon zest, 1 tablespoon of lemon juice, salt, and 1 tablespoon of cilantro. Stir well until smooth and fragrant. Cover and refrigerate until serving.

To the bowl with mashed chickpeas, add the mashed butternut squash, diced onion, remaining 3 cloves garlic, egg, flour, cumin, salt, black pepper, and remaining cilantro. Mix until a cohesive dough forms.

Heat sunflower oil in a large skillet over medium heat until it shimmers and a small test piece of mixture sizzles immediately (about 180°C).

Scoop heaping tablespoons of mixture and form into small patties, about 2 inches wide and 1/2 inch thick. Carefully place in hot oil, working in batches of 4-5 to avoid crowding.

Fry each batch for 3-4 minutes per side until deep golden brown and crispy at the edges. Transfer to a paper-lined plate to drain excess oil. Repeat with remaining mixture.

Arrange warm fritters on a serving platter. Drizzle generously with the chilled cumin yogurt, or serve the yogurt on the side for dipping. Garnish with a light sprinkle of cumin and fresh cilantro if desired. Serve immediately while hot and crispy.