Chickpea and Aubergine Bites


  • 30 ml olive oil
  • 1 garlic clove
  • 3 tsp ground cumin
  • Salt & pepper as needed
  • 1 tsp garlic powder
  • 160 g breadcrumbs
  • 100 g chickpea flour
  • 240 g tinned chickpeas
  • 150 g plain yogurt
  • 30 g cooked beetroot
  • 1 aubergine
  • Oil as needed
  • Peel the aubergine and cut it into small cubes.
  • Heat a pan with the olive oil and garlic clove and once golden add the aubergine.
  • Season with salt and pepper, cover with a lid and let it cook until soft.
  • Add the chickpeas, aubergine, cumin, salt, pepper, garlic powder, chickpea flour and part of the breadcrumbs in a blender and mix.
  • Leave the mixture in the fridge for at least 10 minutes to set.
  • In the meantime, make the sauce by blending the yogurt and the beetroot until smooth.
  • Roll the aubergine and chickpea mixture into 20 balls (base recipe), then coat them with the remaining breadcrumbs, then spray each ball with a little bit of oil.
  • Preheat your Air Fryer until display indicates Add Food.
  • Select Air Fry and adjust the temperature to 180°C / 355°F and set the time to 10 Minutes.
  • Once the frying program has finished, serve with the beetroot sauce.
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