Put the pumpkin in a microwave-safe
bowl and cover with cling film. Cook on
High for 10 mins or until soft. Tip the
chickpeas, garlic, chilli flakes, cumin and
half of the parsley into a food processor,
then whizz until the chickpeas are finely
chopped but not smooth.
Allow the pumpkin to cool slightly, then
scoop the flesh from the skin and add to
the chickpea mix with some seasoning
and the breadcrumbs. Give everything a
good stir, then shape into 12 little patties
with your hands. Put the falafels on a
plate and chill for 10 mins.
Meanwhile, mix the remaining parsley
with the grated carrot, onion and feta
cheese, then set aside. Heat the grill to
Medium, then cook the falafels on a
baking tray for 3-5 mins on each side until
golden. Split the pitta breads lengthways
and fill with the warm falafels and some
of the feta salad.