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–+ servings
Chickpea Butternut Squash Patties with crisp edges and creamy yogurt sauce.

Chickpea Butternut Squash Patties (Quick and Easy)

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Author: Nico Pallotta

  • 2 cans chickpeas 15 oz / 400 g each can — drained and rinsed
  • 2 cups (300 g) butternut squash diced – about 11 oz / 300 g
  • 4 tablespoons all-purpose flour sub gluten-free flour
  • ⅓ cup (30 g) grated parmesan
  • 1 large egg
  • ½ red onion finely chopped
  • 1 clove garlic grated
  • 1 teaspoon dried oregano sub dried thyme
  • 1 teaspoon smoked paprika sub taco seasoning or cumin
  • 1 teaspoon salt + black pepper
  • 2 tablespoons olive oil for cooking the fritters

  • Cook the squash: Peel and dice 2 cups butternut squash. Place in a microwave-safe bowl and microwave for about 7 minutes, or until very soft. Mash with a fork or potato masher.
    Step 1 Cooked butternut squash mashed until mostly smooth in a bowl.
  • Mash with the chickpeas: Add 2 cans chickpeas (drained and rinsed). Mash together, leaving some chickpeas chunky for texture.
    Step 2 Chickpeas mashed with butternut squash, leaving some pieces chunky.
  • Mix everything together: Add 4 tablespoons all-purpose flour, ⅓ cup grated parmesan, 1 large egg, ½ red onion (finely chopped), 1 clove garlic (grated), 1 teaspoon dried oregano, 1 teaspoon smoked paprika, 1 teaspoon salt, and black pepper. Mix until the mixture holds together. If it feels too wet or sticky, add a little more flour.
    Step 3 Chickpea squash mixture combined with Parmesan, egg, flour, onion, and seasonings.
  • Shape and cook: Shape 2 to 3 tablespoons of mixture into each patty. Lightly oil your hands if the mixture sticks.
    Heat the olive oil in a nonstick skillet over medium heat. Cook the patties for about 4 minutes per side, or until golden and crisp.
    Alternatively, bake at 400°F (200°C) for 20 to 25 minutes, or air fry at 375°F (190°C) for about 10 minutes. Serve warm with your favorite dip.
    Step 4 Chickpea Butternut Squash Patties cooked in a skillet until golden and crisp.
Substitutions
  • Chickpeas → Black beans.
  • Butternut squash → Sweet potato, pumpkin, or another winter squash.
  • All-purpose flour → Whole wheat flour, oat flour, or gluten-free flour blend.
  • Parmesan → Pecorino Romano, Grana Padano, or nutritional yeast.
  • Egg → 3 additional tablespoons of flour.
  • Red onion → Yellow onion, shallots, or scallions.
  • Garlic → Omit or add extra herbs.
  • Dried oregano → Dried thyme, rosemary, or Italian seasoning.
  • Smoked paprika → Cumin, taco seasoning, or regular paprika.
  • Olive oil → Avocado oil or another neutral cooking oil.
 
Tips
  • Cook the squash until very soft: It should mash easily with a fork.
  • Drain chickpeas well: Extra water makes the mixture sticky.
  • Keep some texture: Leave a few chickpeas chunky rather than mashing everything smooth.
  • Make small, thin patties: They’re easier to flip and get crispier.
  • Oil your hands: It makes sticky patties much easier to shape.
  • Preheat the skillet: A hot pan helps the patties brown instead of absorbing oil.
  • Don’t overcrowd: Cook in batches so the patties brown rather than steam.
  • Don’t flip too early: Give them about 4 minutes to form a golden crust.
  • Watch the heat: Lower it if the patties brown too quickly.
  • Storage: Refrigerate cooked patties in an airtight container for 3 to 4 days, or freeze for up to 3 months.
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