For the dipping sauce:1/2 cup mayonnaise (vegan mayo will work too)
2 teaspoons water
1 1/2 teaspoons apple cider vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon pure maple syrup
1/4 teaspoon salt
1/8 teaspoon celery seed
1 medium spaghetti squash
olive oil, for cooking the squash and pan-frying the fritters
3/4 teaspoon salt, divided
1 (15 ounce) can chickpeas, drained and rinsed
2 large eggs, whisked
1/4 cup flour, all purpose or gluten-free
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon brown sugar
1 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon black pepper
Place all of the dipping sauce ingredients into a small bowl and mix until combined. Set aside.
Cut the spaghetti squash in half, scoop out the seeds and then use a metal spoon to scrape out the “meat” of the spaghetti squash. You should get about 3 cups. Place a large pan over medium heat and add 1 teaspoon of olive olive oil, the spaghetti squash and 1/4 teaspoon salt. Cook the spaghetti squash until tender, 10 minutes, and then let it cool for about 10 minutes. Once cooled, squeeze as much water as you can out of the spaghetti squash using a kitchen towel.
In a large bowl, add the chickpeas and lightly mash them with a potato masher. Next, add the spaghetti squash, remaining salt, and all remaining ingredients for the fritters. Mix until everything is combined.
Heat a large pan over medium heat and coat with about 2 teaspoons olive oil. Use a tablespoon to scoop the fitter mixture into the hot pan. Cook fritters about 2-3 minutes on each side, until golden brown and cooked through. Remove fitters from the pan and repeat with remaining batter until it’s all been used.