Step 1

Cook pumpkin in a saucepan of boiling water for 10 minutes or until tender. Refresh under cold water. Drain. Place in a bowl with chickpeas and mash. Add zucchini, egg, flour, 1 teaspoon paprika, and cumin. Season with salt and pepper. Stir until combined.

Step 2

Heat oil in a non-stick frying pan over medium-high heat. Spoon pumpkin mixture into pan to make four 8cm patties. Cook for 4 minutes each side or until brown and cooked through.

Step 3

Combine yoghurt and remaining paprika in a bowl.

Step 4

Split pide and cut into Toast and place on plates. Top with a pumpkin patty and paprika yoghurt. Sprinkle with parsley.