BBQ Spaghetti Squash & Chickpea Fritters
Ingredients
Dipping Sauce
-
½
cup
mayonnaise
-
2
teaspoons
water
-
1 ½
teaspoons
apple cider vinegar
-
½
teaspoon
Dijon mustard
-
½
teaspoon
maple syrup
-
¼
teaspoon
salt
-
⅛
teaspoon
celery seed
Fritters
-
1
medium
spaghetti squash
-
olive oil
for cooking
-
¾
teaspoon
salt
-
1
15 ounce can
chickpeas
-
2
large
eggs
-
¼
cup
all-purpose flour
-
1 ½
teaspoons
chili powder
-
1 ½
teaspoons
ground cumin
-
1
teaspoon
brown sugar
-
1
teaspoon
paprika
-
¼
teaspoon
garlic powder
-
¼
teaspoon
onion powder
-
⅛
teaspoon
black pepper
Instructions
- Mix all dipping sauce ingredients in a small bowl and set aside.
- Cut the spaghetti squash in half, remove seeds, and scrape out the flesh to get about 3 cups.
- In a pan over medium heat, add olive oil, spaghetti squash, and salt. Cook until tender, about 10 minutes, then cool for 10 minutes.
- Squeeze excess water from the spaghetti squash using a kitchen towel.
- In a large bowl, mash chickpeas lightly, then add spaghetti squash and remaining fritter ingredients. Mix until combined.
- Heat a pan with olive oil and scoop fritter mixture into the pan. Cook fritters for 2-3 minutes on each side until golden brown.
- Remove fritters and repeat with remaining batter. Serve warm with dipping sauce.
Nutrition Facts (estimated)
Servings
20 fritters
Calories
68
Total fat
5g
Total carbohydrates
5g
Total protein
1g
Sodium
171mg
Cholesterol
19mg
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