Vegetable Fritters with Chickpeas and Eggplant

The fritters are good warm or cold. Served with a good sauce, they are an excellent snack for various parties, picnics, etc.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 2 spoons Oil, olive

  • 1 piece Onion, raw

  • 1 piece Eggplant, raw

  • 4 pods Garlic, fresh

  • pieces Spices, chili powder

  • 1 teaspoon Spices, cumin, seeds

  • 1 pinch Spices, cinnamon, ground

  • 250 g Chickpea, cooked

  • 2 spoons Juice, lemon

  • 1 bouquet Coriander, leaves, fresh

  • 1 spoon Wheat flour, white, multi-purpose

  • pieces Breadcrumbs, dried

  • pieces Salt, table

  • pieces Oil, vegetable oil, canola

Steps

  1. Peel the onion and garlic, then finely chop them separately. Rinse the eggplant under running water, clean it, and cut it into small cubes.

  2. Heat oil in a pan and sauté the onion and eggplant cubes. When the vegetables soften and turn a nice brown color, add the chopped garlic, salt, pepper, cumin, cinnamon, and chili. Continue to fry everything while stirring for another 1 to 2 minutes, then remove the pan from the heat.

  3. Drain the chickpeas in a colander, rinse them under running water, and drain well. Blend them in a blender with lemon juice, a pinch of salt, and pepper until smooth. Transfer the mixture to a bowl and mix with the sautéed eggplant, chopped coriander, and flour. If the mixture is too soft to shape, add some breadcrumbs.

  4. Shape the mixture with wet hands into balls or thicker rolls, then fry them in hot oil until golden brown. Place the fritters on paper towels to drain excess oil. Serve warm or cold with your chosen sauce.

Nutrition Information (Per 100g)

  • Calories: 119.87 kcal
  • Fat: 3.76 g
    • Saturated Fat: 0.3 g
  • Carbohydrates: 16.41 g
    • Sugars: 2.71 g
  • Protein: 3.92 g
  • Fiber: 3.92 g

Advice

Instead of coriander, you can use parsley.