Sunday Funday Dinner: Butternut Squash & Chickpea Patties with Grape-Avocado Salsa Savory squash-based patties with the flavors of falafel, tucked into pita with sweet, crisp grapes and creamy avocado. Ingredients: Butternut Chickpea Patties 3 cups peeled, diced butternut squash (about 15oz) 2 cloves of garlic, peeled and minced 1 15oz can chickpeas, drained and rinsed, or 1 3/4 cups cooked chickpeas, divided 2 tablespoons tahini 2 tablespoons lemon juice 1 tablespoon honey (use agave or maple syrup for a vegan option) 2 teaspoons cumin 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon allspice 6 tablespoons chickpea flour 1/2 cup chopped onion 1/2 cup loosely-packed cilantro Avocado-Grape Salsa 2 cups seedless red gapes, halved 1 avocado, diced 1/2 cup chopped red onion 1/2 cup loosely-packed cilantro, chopped 2 tablespoons lime juice 1/4 teaspoon salt For serving (optional) pita or wraps of choice* baby spinach or other greens *All ingredients used for the patties and salsa are gluten-free. The pita bread shown in the pictures is not. Please take care to choose a type of bread appropriate for your dietary needs. Directions: Preheat oven to 425ºF. Arrange squash and garlic on a nonstick, rimmed baking sheet. Mist with olive oil cooking spray. Roast for 25 minutes, turning once or twice, until tender. Meanwhile, combine all salsa ingredients in a medium bowl. Cover and refrigerate until ready to serve. Transfer the cooked squash and garlic to a food processor. Add half of the chickpeas, tahini, lemon juice, honey, cumin, salt, cinnamon and allspice. Process until nearly smooth, stopping to scrape down the sides if needed. Add chickpea flour and blend again. Add remaining chickpeas, onions and cilantro. Pulse to combine, leaving the mixture a bit chunky. Heat a skillet over medium heat and mist with olive oil cooking spray. Using a 2oz scoop or large spoon, spoon the batter onto the skillet. Flatten slightly using moist hands or a wet rubber spatula (wetting the spatula will prevent the batter from sticking to it.) Cook for 4-5 minutes per side, until browned and cooked through. Transfer to a warm oven while cooking the remaining patties. You should get about 16. When ready to serve, cut the pita in half and fill each half with baby spinach, 2 patties, and some of the salsa. Or, wrap the fillings in a large soft wrap or simply serve the patties atop your favorite greens. Nutrition Facts: Amount Per Serving (includes 4 patties and 1/4 of salsa; does not include optional bread or greens) Calories 367.6 Total Fat 12.8 g Saturated Fat 1.7 g Polyunsaturated Fat 2.8 g Monounsaturated Fat 5.9 g Cholesterol 0.0 mg Sodium 564.7 mg Potassium 844.1 mg Total Carbohydrate 61.1 g Dietary Fiber 15.4 g Sugars 15.9 g Protein 11.9 g
Posted on: Sun, 08 Sep 2013 19:30:00 +0000
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