Preheat oven to 350 F (180 C).
Cut squash in half and scoop out seeds. Place on baking sheet skin side down; drizzle with olive oil and sprinkle lightly with salt and pepper. Bake for 30 to 40 minutes depending on size of squash, until fork easily pierces flesh. Allow to cool, then scoop out flesh and mash. This step can be done one or two days ahead if desired; store mashed squash in fridge.
Mash chickpeas with fork in medium-sized bowl until crumbly, not pureu0301ed. Add mashed squash, lemon juice, chickpea flour, and spices; mix well.
Heat 1 1/2 Tbsp (22 mL) oil in large skillet on medium-high heat. Scoop 1 1/2 Tbsp (22 mL) mixture into pan and flatten slightly to make small fritter. Repeat with half of mixture, forming 10 fritters. Cook 2 to 3 minutes per side until golden brown, swirling oil around if it pools on sides. Transfer to paper towel-lined plate and keep warm in oven while cooking rest of fritters in remaining oil.
