Remove the seeds from the pumpkin and peel it. Peel the potatoes as well. Grate the pumpkin and potatoes finely and put the shreds in a large enough mixing bowl.

Add salt, pepper, cinnamon powder, curry powder and chopped parsley and mix. Let it sit for about 15 minutes.

Once the potatoes are softer, add the chickpea flour and mix again. Add more chickpea flour if the shreds don't stick together.

In a large pan add enough oil to cover the bottom and turn it to medium to high heat. When it's hot, form little balls with the pumpkin-potato-mixture and put it in the pan. Then flatten it with a spatula or your hand, depending on how adventurous you are.

Fry the rösti for about 5 minutes on each side - until golden-brown. Remove excess oil by putting them on a kitchen paper before placing them on the plate. Enjoy!