Kuri Squash Falafel

Ingredients

• 8 ounces dried chickpeas, soaked overnight, drained
• ¼ small red kuri squash or sugar pumpkin (about 6 ounces), peeled, seeded, coarsely chopped (about 1½ cups)
• ½ onion, coarsely chopped
• 1 garlic clove, crushed
• 3 tablespoons chickpea flour
• 2 tablespoons ras-el-hanout
• 2½ teaspoons kosher salt
• 1 teaspoon baking powder
• ½ teaspoon freshly ground black pepper
• ½ teaspoon ground cinnamon
• Vegetable oil (for frying; about 8 cups)
• Shredded Cabbage Salad with Pomegranate and Tomatoes
• Spiced Green Tahini Sauce
• Warm thick pita with pockets (for serving)
• A deep-fry thermometer

Steps

1. Pulse chickpeas in a food processor, scraping down sides as needed, until they resemble finely chopped nuts (the texture should be uneven with some slightly larger pieces of chickpeas mixed throughout), about 1 minute. Scrape into a large bowl.
2. Pulse squash, onion, and garlic in food processor, scraping down sides as needed, until coarsely chopped, about 1 minute. Mix into chickpeas, then mix in chickpea flour, ras-el-hanout, salt, baking powder, pepper, and cinnamon. Form into ping-pong–size balls.
3. Pour oil into a large heavy pot to a depth of 3". Fit pot with thermometer and heat oil over medium-high until thermometer registers 330°. Working in batches, cook falafel, turning occasionally, until deep brown and crisp, about 5 minutes. Transfer to paper towels to drain and let sit 5 minutes.
4. Serve falafel with salad, tahini sauce, and pita.
5. Do Ahead: Falafel mixture can be made 5 hours ahead. Keep tightly covered at room temperature. When ready to fry, stir to loosen mixture and form into balls.