Aubergine and Chickpea Fritters
These Aubergine and Chickpea Fritters feature crispy aubergine and chickpeas with aromatic spices. Perfect for a healthy dinner, it’s a simple recipe that blends savory, nutritious flavors into a satisfying dish with minimal effort.
Why You’ll Love This Recipe
These fritters are a nutritious, flavorful dinner option that transforms crispy aubergine and chickpeas with aromatic spices into a delightful treat, perfect for a healthy meal. Easy to prepare, they’re packed with protein, fiber, and taste. Versatile—serve with dip or alone—this recipe offers a wholesome, satisfying indulgence.
Recipe Tips and Tricks
- Mash Chickpeas Well: Ensures a cohesive fritter texture.
- Roast Aubergine First: Enhances flavor and moisture.
- Form Tight Patties: Prevents crumbling during cooking.
- Check Doneness: Should be golden and crisp outside.
- Avoid Overmixing: Keeps fritters light.
- Serve Warm: Maximizes the savory appeal.
- Thicken if Desired: Add more flour if too wet.
- Rest Before Cooking: Allows flavors to meld.
- Adjust Seasoning: Taste and tweak spices to preference.
- Use Non-Stick Pan: Prevents sticking.
Aubergine and Chickpea Fritters
Aubergine chickpea fritters, healthy dinner snack.
Ingredients
- ¼ cup whole wheat flour
- ¼ tsp black pepper
- ½ tsp salt
- 1 clove garlic, minced
- 1 cup drained and rinsed chickpeas
- 1 medium aubergine
- 1 tbsp lemon juice
- 1 tsp ground cumin
- 2 tbsp chopped parsley
- 2 tbsp olive oil
Instructions
- Roast Aubergine: Preheat oven to 400°F (200°C), cube aubergine, toss with 1 tbsp olive oil, and roast for 15 minutes until soft.
- Mash Chickpeas: In a bowl, mash chickpeas with a fork until mostly smooth.
- Combine Veggies: Add roasted aubergine to the chickpeas and mix well.
- Add Seasonings: Stir in minced garlic, cumin, salt, black pepper, and lemon juice.
- Incorporate Flour: Add whole wheat flour and chopped parsley, mixing until a dough forms.
- Form Patties: Shape the mixture into small patties with your hands.
- Heat Pan: Heat remaining 1 tbsp olive oil in a non-stick skillet over medium heat.
- Cook Fritters: Fry patties for 3-4 minutes on each side until golden and crisp.
- Check Doneness: Ensure they are cooked through and firm.
- Serve and Enjoy: Let rest for 5 minutes, then serve warm, savoring this crispy, savory delight!
Notes
- Mash chickpeas well for texture; roast aubergine for flavor.
- Form tight patties to prevent crumbling; check seasoning to taste.
- Store leftovers promptly to maintain freshness; reheat gently to preserve crispness.
- This recipe can be adapted for vegan diets with appropriate swaps.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 138Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 312mgCarbohydrates 20gFiber 5gSugar 4gProtein 4g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Aubergine (1 medium): Cubed, for nutrition.
- Chickpeas (1 cup): Drained and rinsed, for protein.
- Whole Wheat Flour (¼ cup): For binding.
- Cumin (1 tsp): Ground, for warmth.
- Garlic (1 clove): Minced, for depth.
- Olive Oil (2 tbsp): For cooking.
- Salt (½ tsp): Enhances flavor; adjust to taste.
- Black Pepper (¼ tsp): Ground for a subtle kick.
- Parsley (2 tbsp): Chopped, for freshness.
- Lemon Juice (1 tbsp): For brightness.
Variations and Substitutions
- Aubergine Swap: Use courgette or omit.
- Chickpea Swap: Use lentils or omit.
- Flour Swap: Use chickpea flour or omit.
- Spice Swap: Use coriander or omit cumin.
- Garlic Swap: Use garlic powder if fresh isn’t available.
- Oil Swap: Use coconut oil or omit.
- Salt Swap: Use sea salt or omit.
- Pepper Swap: Use cayenne or omit.
- Herb Swap: Use cilantro or omit parsley.
- Lemon Swap: Use lime juice or omit.
Storage Options
- Refrigerator: Store in an airtight container for up to 2 days; reheat in oven.
- Freezer: Freeze in portions for up to 1 month; thaw in fridge.
- Reheating: Warm at 350°F for 10 minutes.
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