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In a large bowl, combine the shredded butternut squash, onions, chickpea flour, spices, lemon juice and parsley. Stir with a fork (or your hands) until the mixture is combined well.
Liberally coat a large pan with oil and let it heat.
Form the squash mixture into small balls and flatten it out. Then place gently in the pan.
Cook on one side for 3-4 minutes. Flip and cook for another 2-3 minutes until the fritter is lightly browned. It will take 3-4 batches to fry all the fritters.
Remove from oil with a spatula and transfer the fritters on a plate lined with paper towels.
Garnish with chopped parsley and serve with a dip of choice.