SQUASH AND CHICKPEA FRITTERS

Adapted From Sunset Magazine, Oct. 2010

1/2 lb. Delicata Squash, peeled, seeded and cubed
2 slices whole-wheat bread
1 can (14 oz.) chickpeas (garbanzos), drained
1 large egg
2 Tbls. flour
1 tsp. chopped fresh sage leaves
1/2 tsp. each kosher salt & pepper
1/4 tsp. red chile flakes
3 Tbls. olive oil

Put squash in a microwave-safe container with 1/4 cup water and cover. Cook on high until squash is tender when pierced, about 3 minutes. Drain. Pulse bread in a food processor until fine crumbs form. Add squash and chickpeas and pulse until slightly chunky. Add egg, flour, sage, salt, pepper, and chile flakes. Pulse just until blended. Heat oil in a large frying pan over high heat. Drop 1/4-cup portions of squash mixture into oil, making a few fritters at a time, and cook, turning once, until golden brown, about 3 minutes on each side. Transfer to a platter. Serve on a mixed green salad, use as a sandwich patty, pair with tabouleh and pita bread for a Mediterranean lunch.