Preheat the oven to 170 degrees
Remove the skin from the pumpkin and cut into cubes, coating in olive oil and baking in the oven for roughly 40 minutes until soft
Into a blender or food processor, add the roasted pumpkin, chickpeas, parsley, cumin, cassava flour, and olive oil. Peel and finely grate in the garlic clove too
Blend until ingredients are incorporated
Preheat a frying pan over a medium heat - high heat and add in the additional two tablespoons of olive oil for frying
Once the pan is hot, begin scooping out the falafel mix by the tablespoon, rolling into a ball and pressing it down into the pan to fry. Allow the falafels to fry on one side until golden, then flip until golden on the opposite side
Make the yoghurt dip by adding the yoghurt, lemon juice, finely diced parsley to a small bowl. Peel and finely grate in the garlic clove. Mix well to combine