Heat 1 tbsp. olive oil in a pan and sauté the ginger, garlic, onion and chili until softened. Blitz the chickpeas and mix with the coriander and add to the ingredients in the pan. Season with salt and pepper and bind together with 2 spoons of flour. Form small 35g patties. Whisk the egg, milk and the remaining 4 tbsp. flour together in a bowl and dip in the patties coating all over, then again into the breadcrumbs. Deep fry in hot oil till golden. Cut the halloumi in thick slices and sauté in margarine. Meanwhile on very low heat sauté 2 cloves garlic, shallots, thyme and pumpkin in 1 tbsp. spread. Allow to lightly brown then blend all the ingredients together and strain through a sieve. Serve the pumpkin puree onto plates, lay the grilled halloumi on top followed by the falafel patties.