Need a savory pumpkin recipe? Try turning it into falafel! Serve on pita flatbread with tahini and Greek yogurt for an unforgettable vegetarian dinner.
In a medium bowl mash beans with a fork. Stir in pumpkin; set aside.
In a blender or food processor combine the next nine ingredients (through pepper). Cover and blend or process until smooth. Add to the bean mixture; stir to combine. Stir in panko.
In an extra-large skillet heat oil over medium. Shape chickpea mixture into eight balls; flatten slightly. Add to skillet. Cook for 5 to 6 minutes or until browned and heated through, turning once.
Spread flatbreads with tahini. Top with cucumber and/or tomato, if desired. Add falafel. Top with yogurt and green onion.