Curried pumpkin and chickpea patties

I've always been a fan of chickpea patties, but then something happened that changed it all. I accidentally put curry powder in once instead of cumin. Mind blown. I can't believe I didn't try this out earlier (on purpose).
SO here is my recipe that I made up for this batch - it makes about 16 quite huge round balls. 
You could also use this recipe to make big, flatter burger patties - I did this last week and it was amazing. I served it in big fresh rolls with salad and a raita - I'll pop the recipe for that at the bottom. 

About 500g pumpkin - peeled and diced into even sized pieces
1 can chickpeas, drained
1 red onion, finely diced
2 celery stalks, finely diced
1 egg
about 1 cup breadcrumbs
1.5 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon dried coriander 
1/2 teaspoon dried chilli (leave this out if you want)
1 tablespoon diced garlic (fresh or from a jar)
Decent cracking of ground pepper

Boil the pumpkin until soft. 
Mash pumpkin and chickpea in together. until relatively pureed. Chunks are ok though. 
Put everything in  a big bowl and mix together until well combined. Add a little more breadcrumbs if it's too wet. 
Roll the mixture into balls or flat patties depending on what you want.
Put them on a plate or tray in the fridge for about half an hour to let them set and get the flavour a bit more developed. 
Cooking - either in a frypan or in the oven.
In a frypan, use a little oil to stop them burning, and cook slowly until brown and crispy on the outside. 
In the oven, grease a tray with a little spray oil. Cook for about 15 minutes at 180C, then flip them over and cook for about 10-15 or until browned.

Done! These taste great with raita, a basic tzatziki - which is just as follows: 
1/4 cup plain greek yoghurt
1 teaspoon garlic (Fresh or from a jar) 
1/4 Lebanese cucumber, grated (then squeeze all the moisture out)
small handful fresh mint, chopped
salt and pepper, to season