Pumpkin falafel pockets

Ingredients

• 1kg pumpkin or butternut squash, deseeded and cut into wedges
• 400g can chickpea, drained, rinsed and dried
• 1 garlic clove, chopped
• ½ tsp chilli flakes
• 1 tsp ground cumin
• small bunch parsley, roughly chopped
• 2 slices white bread, whizzed to crumbs
• 2 carrots, coarsely grated
• ½ small red onion, finely sliced
• 100g feta cheese, crumbled
• 4 wholemeal pitta breads to serve

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