In a small saute pan, heat a tablespoon of oil. When hot, add onions and cook until soft, about 5 minutes. Then add the chickpeas, walnuts, spinach, seasonings and lemon juice. Stir to incorporate and remove from heat.
In a mixing bowl, place the pumpkin, dry bulgur, flour, onion and seasonings. Mix well and set aside for 10 minutes. If the dough becomes dry, add a few drops of water and have your kids knead well.
In a deep saute pan, add enough vegetable oil to come no more than 1/3 up the sides of the pan. Heat on medium-high heat.
Now shape the fritters. Knead about 2 tablespoons of the pumpkin mixture until it holds together. Keeping your hands moist, form a smooth football-shaped oval.
Poke your index finger through the end and fill with 1/2 teaspoon of filling. Close the end and reshape by flattening a little.
Carefully place in the hot oil and fry for 2 minutes, until they turn dark brown. You will have to fry them in batches.
Drain on paper towels and sprinkle with some chopped parsley. Serve immediately with lemon slices.