Cut up half a pumpkin in small pieces

Place pumpkin in a pot and sprinkle with cumin, a small chilli chopped up and garlic. Place in stove on medium heat for 20-25 minutes or until pumpkin is soft

Rinse chickpeas

Chop the herbs Parsely and chives finely

Chop onion finely

Place herbs onion egg and chickpeas in good process and blend slightly

So it looks like so

Remove pumpkin from stove and mash

Mash pumpkin and chick peas together

Add quinoia flakes, mix and place in fridge for 15-30 minutes the longer the better

End mixture should look like so

Roll mixture into small balls and sprinkle with sesame seeds

Place pan on medium heat and cook for 5 minutes each side

Enjoy hot or cold and serve with Greek yoghurt

This recipe is gluten free and can be vegan free by substituting egg for 1/3 cup of oil