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1
Peel the skin from the squash and finely grate it with a grater.
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2
(You could probably slice it thin and process it in a mixer or food processor as well.)
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3
Put soaked chickpeas, garlic, spices, cilantro and flour into a food processor/mixer.
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4
Process until it turns into a grainy meal.
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5
Mix the chickpea mix and the grated squash together in a bowl.
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6
If necessary, add a tablespoon of flour at a time, until the mixture can be formed into balls without falling apart.
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7
Form the mixture into about 10 round balls (about 2 Tbsp of the mix for each one).
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8
Set on to a plate or pan.
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9
Prepare about 1 inch (3 cm) of hot oil for frying the falafel.
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10
One hot, fry the the falafel in batches.
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11
Fry the first side until golden brown (it usually takes 2-3 minutes for me but depends on how how you have your oil).
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12
When the first side is golden brown, turn over with tongs and fry the other side.
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13
Remove finished falafel onto a plate or rack lined with paper towels.
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14
Fry the rest of the falafel until all are finished.
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15
Serve in pitas or with your favorite dipping sauce.
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16
I like making a sauce with strained/greek yogurt, a pinch of salt, and olive oil (sometime mix in diced cucumber or fresh cilantro).
