Middle Eastern Chickpea Fritters with Roasted Eggplant and Zucchini

and Mint Dressing
Try this Middle Eastern inspired dish which features falafel inspired fritters, roasted vegetables and a fresh yogurt dressing.
360 Reviews
Cals 594 · Prot 35 · Carbs 92 · Fat 17
Vegetarian
Low-Carb
Calorie smart
Try Hello Chef Now
40 min
Middle Eastern Chickpea Fritters with Roasted Eggplant and Zucchini and Mint Dressing
Try this Middle Eastern inspired dish which features falafel inspired fritters, roasted vegetables and a fresh yogurt dressing.
360 Reviews
Cals 594 · Prot 35 · Carbs 92 · Fat 17
Vegetarian
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chickpea fritters
Chickpeas
260 Grams
Garlic onion powder
4 Grams
Baking powder
5 Grams
Coriander cumin powder
4 Grams
Gram flour
30 Grams
Eggs 5*
2 Piece
Vegetable stock cube
1 Piece
Vegetable oil
1 Tbsp
Toppings
Small zucchini
2 Piece
Eggplant
1 Piece
Pomegranate
1 Piece
Low fat feta cheese 4*
50 Grams
Mint dressing
Fresh mint
10 Grams
Natural yogurt 4*
170 Grams
Sumac
2 Grams
Honey
15 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp

Allergens

*5 Eggs, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

Preheat the oven to 220°C/200°C fan. Chop the zucchinis and eggplants into small chunks. Halve the pomegranate, hold each half over a large bowl, seeds facing down. Hit the skin with a wooden spoon, squeezing to release the seeds. Discard the shell and membrane.
Bake

2 Bake

Add the eggplants and zucchinis to a lined baking tray with a drizzle of oil and a generous pinch of salt. Bake for 20 min or until tender.
Blitz

3 Blitz

Meanwhile, drain the chickpeas over a bowl. Save the liquid from the can. This is called aquafaba. Add the chickpeas, garlic onion powderbaking powdercumin, gram flour, 4/8/8 Tbsp of the aquafaba, the eggs and crumbled stock cube to a food processor. Blitz until smooth. Refrigerate. 
Dressing

4 Dressing

Strip and finely chop the mint leaves. In a bowl, combine the natural yogurt, sumac, honey with the mint. Season with salt and pepper. This is your mint yogurt.
Tip! Save some of the fresh mint for garnish!
Fry

5 Fry

Heat a non-stick pan over a medium heat with a generous drizzle of vegetable oil. Once hot, scoop 1 heaped tbsp of the batter into the pan. Gently spread the mixture into a circular shape. Fry the fritters for 3 min on each side or until golden brown and crispy on both sides. Repeat until the mixture runs out. 
Serve

6 Serve

Top the fritters with the roasted eggplants and zucchinis. Sprinkle with the pomegranate seeds. Crumble the feta over the top and drizzle with the mint dressing. Serve immediately. 
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved · Terms of Service & Privacy Policy