Method

• 1.
  Preheat oven to 180°C. Place pumpkin into a bowl, drizzle with olive oil, season and toss to combine. Place in a roasting pan, cover with foil and roast for 45-50 minutes or until cooked. Cool slightly, then mash in a bowl. Place mashed pumpkin in a sieve lined with a clean Chux cloth and refrigerate overnight to drain. The next day, transfer pumpkin to a clean tea towel and squeeze out as much liquid as possible. Place pumpkin in a large bowl.

• 2.
  Meanwhile, place the burghul in a clean tea towel. Wring out as much excess water as possible. Transfer burghul to a bowl with cooked pumpkin (you will need approx 600g cooked pumpkin) and mix until combined. Add the eschalot, tahini, flour and feta. Season and mix to combine. Refrigerate for 1 hour
• 3.
  Grease 2 large oven trays and line with baking paper. Divide pumpkin mixture into 30 rough balls and place on prepared trays (you could also make smaller balls so you have more – they’ll also take less time to cook). Chill for 1 hour before cooking.
• 4.
  Fill a large saucepan three-quarters full with vegetable oil and heat over high heat until you reach 180°C (a cube of bread will turn golden in 45 seconds when the oil is hot enough). Fry pumpkin balls in batches, stirring gently, for 2-3 minutes or until browned all over. Remove with a slotted spoon and drain on paper towel.
• 5.
  Arrange on a serving platter, scatter with herbs and serve with yoghurt and lemon wedges alongside