2 October 2025
With autumn upon us once again, it’s time for pumpkin to make a return to the table. This versatile memeber of the squash family makes for perfect comfort food for the longer, chillier nights. KCC’s back catalogue features a number of pumpkin dishes – try this cousin of lasagne made with chickpeas and mixed greens and this roasted pumpkin with halloumi for starters.
This time, we’re using the pumpkin in a fritter made with chickpeas and fine bulgur wheat. Recently, we recieved some walnuts from a friend of a friend’s dacha outside Almaty, here in Kazakhstan, which are ideal for adding a nutty edge to these chickpea and pumpkin fritters. We also added some walnuts to a fruity salad made with lettuce, pear and pomegranate seeds to accompany the fritters. Dress it with equal parts of balsamic vinegar and extra virgin olive oil.
Ingredients (Makes 4 fritters)
- 200 g pumpkin
- 150 g chickpeas
- 25 g oats
- 20 g fine bulgur wheat
- 25 g walnuts
- One teaspoon dried oregano
- One teaspoon dried thyme
- One teaspoon cumin seeds
Method
- Pre-heat the oven to 200 c then roast the pumpkin for 45 minutes or so until it can be easily pricked with a knife. Mash the pumpkin while still warm with the chickpeas – you can use a potato masher or a blender – and then add the oats and fine bulgur wheat. Allow to cool and then add the crushed walnuts, dried oregano, dried thyme and cumin seeds.
- Let the mix stand for a few hours before forming it into four golf-ball sized pieces. Flatten with a fish slice or spatula and then either shallow fry over a low heat until the fritters turn a golden brown colour , flipping once, or bake in the oven at 200 c for 30 minutes, turning the fritters over after 15 minutes.
- Serve with a salad (see above), with side dishes of your choice or in a burger bun or pita.
Knidos Cookery Club 