Preheat oven to 200C and line a tray with baking paper.
Place pumpkin on the tray and lightly spray with cooking oil. Bake for 20 minutes or until roasted and tender. Remove from oven and allow to cool.
When pumpkin is cool, place in a food processor with rinsed and drained chickpeas, cumin, coriander, mustard, paprika, lemon juice and Worcestershire sauce. Blitz to combine all ingredients.
Heat a non-stick frying pan over a medium-high heat. Lightly spray with cooking oil.
Shape the chickpea and pumpkin mixture into burger patties and dust the outside with flour.
Place patty into frying pan, cook on each side for approx 4-5 minutes or until golden on the outside and warmed through in the centre.
Combine yoghurt and sweet chilli sauce.
Halve the bread roll and place lettuce and tomato on one half.
Top with burger patty and drizzle over sweet chilli yoghurt. Top with other half of bun to serve.
Preheat oven to 200C and line a tray with baking paper.
Place pumpkin on the tray and lightly spray with cooking oil. Bake for 20 minutes or until roasted and tender. Remove from oven and allow to cool.
When pumpkin is cool, place in a food processor with rinsed and drained chickpeas, cumin, coriander, mustard, paprika, lemon juice and Worcestershire sauce. Blitz to combine all ingredients.
Heat a non-stick frying pan over a medium-high heat. Lightly spray with cooking oil.
Shape the chickpea and pumpkin mixture into burger patties and dust the outside with flour.
Place patty into frying pan, cook on each side for approx 4-5 minutes or until golden on the outside and warmed through in the centre.
Combine yoghurt and sweet chilli sauce.
Halve the bread roll and place lettuce and tomato on one half.
Top with burger patty and drizzle over sweet chilli yoghurt. Top with other half of bun to serve.