Place chick peas, cilantro, garlic, lemon zest and lemon juice in a food processor; pulse until finely ground. Add eggs, breadcrumbs, pumpkin puree, cheese, salt and pepper; pulse to combine.
Using 2 tbsp (30 mL) mixture for each fritter, shape into 1/2-in. (1-cm) thick patties. Place on parchment-lined baking sheet. Chill 10 to 15 min. to firm up.
Heat half the oil in large non-stick skillet over medium heat. Fry fritters in batches for 6 to 8 min., turning once, until golden brown and cooked through. Add more oil, as needed. Drain fritters on paper towels. Serve with bruschetta topping.
We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment.Learn More