Chickpea and Aubergine Bites
By :Instant Brands Culinary Team
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Browse Category Snack
Diet Vegetarian
Cooking Technique Air Fry
Keyword Party, Side
Home Category Snack
Prep Time 5 Minutes
Cook Time 10 Minutes
Servings
20 Servings
Ingredients
  • 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
Browse Category Snack
Diet Vegetarian
Cooking Technique Air Fry
Keyword Party, Side
Home Category Snack
Prep Time 5 Minutes
Cook Time 10 Minutes
Servings
20 Servings
Ingredients
  • 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
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. Peel the aubergine and cut it into small cubes.
  2. Heat a pan with the olive oil and garlic clove and once golden add the aubergine.
  3. Season with salt and pepper, cover with a lid and let it cook until soft.
  4. Add the chickpeas, aubergine, cumin, salt, pepper, garlic powder, chickpea flour and part of the breadcrumbs in a blender and mix.
  5. Leave the mixture in the fridge for at least 10 minutes to set.
  6. In the meantime, make the sauce by blending the yogurt and the beetroot until smooth.
  7. 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.
  8. Preheat your Air Fryer until display indicates Add Food.
  9. Select Air Fry and adjust the temperature to 180°C / 355°F and set the time to 10 Minutes.
  10. Once the frying program has finished, serve with the beetroot sauce.