In a large bowl, combine the shredded butternut squash, onions, chickpea flour, spices, lemon juice and parsley. Stir with a fork (or your hands) until the mixture is combined well.
Liberally coat a large pan with oil and let it heat.
Form the squash mixture into small balls and flatten it out. Then place gently in the pan.
Cook on one side for 3-4 minutes. Flip and cook for another 2-3 minutes until the fritter is lightly browned. It will take 3-4 batches to fry all the fritters.
Remove from oil with a spatula and transfer the fritters on a plate lined with paper towels.
Garnish with chopped parsley and serve with a dip of choice.
You can use butternut squash or kabocha pumpkin to make these fritters.
Butternut squash can be peeled and then shredded on either the large/medium hole of a box grater or in a food processor.
Make it a slider or burger: Make larger size patty. You can add some cooked quinoa to the mixture if you like. I highly recommend a moist sauce on the burger with this patty, so it is not dry. Note: Nutrition values do not include oil used for frying. They are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.