date:Apr 11, 2014
at the oven to 220C.
2. Place pumpkin on a baking tray, drizzle with oil, scatter with 1 teaspoon zaatar and season. Roast for 20-25 minutes until tender and lightly caramelised. Transfer to a bowl and mash to a coarse paste with chickpeas, crumbs, parsley and egg. Shape into 4 patties. Chill for 15 minutes.
3. Meanwhile, combine the yoghurt, tahini and lemon zest and juice in a bowl. Season and set aside until ready to serve.
4. Heat 2 tablespoons oil in a frypan over medium heat. Fry the pa