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Chickpea and Aubergine Bites Recipe

Chickpea and Aubergine Bites

Chickpea and Aubergine Bites

Course Snack, Starter
Cuisine Modern
Servings 20 balls


  • Vortex Air Fryer


  • 240 g cooked chickpeas
  • 1 aubergine
  • 1 garlic clove
  • 3 tsp cumin
  • salt and pepper to taste
  • 1 tsp garlic powder
  • 100 g chickpea flour
  • 120 g breadcrumbs
  • 30 ml olive oil

Beetroot sauce:

  • 150 g yogurt
  • 30 g cooked beetroot


  • 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 20g of breadcrumbs in a blender and mix. It doesn’t need to be too smooth.
  • 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 even.
  • Roll the aubergine and chickpea mixture into 20 balls, then coat them with the remaining breadcrumbs, then spray each ball with a little bit of oil.
  • Select Air Fry on your Vortex and set the time to 10 minutes and temperature to 180C.
  • Add the balls when prompted, and give them a shake at half way.
  • Once the frying program has finished, serve with the beetroot sauce


Instant Brands Official Recipe Contributor:
Recipe by: @wildwindwanders
Keyword Air Fryer, Official Recipe Contributor, vegetarian