Middle Eastern Chickpea Fritters with Roasted Eggplant and Zucchini

Name: Middle Eastern Chickpea Fritters with Roasted Eggplant and Zucchini and Mint Dressing
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 240 Grams of Chickpeas; 4 Grams of Garlic onion powder; 5 Grams of Baking powder; 4 Grams of Coriander cumin powder; 30 Grams of Gram flour; 2 Piece of Organic Eggs; 1 Piece of Vegetable stock cube; 1 Tbsp of Vegetable oil; 2 Piece of Small zucchini; 1 Piece of Eggplant; 1 Piece of Pomegranate; 50 Grams of Low fat feta cheese; 10 Grams of Fresh mint; 170 Grams of Natural yogurt; 2 Grams of Sumac; 15 Grams of Honey; 1 Tsp of Salt; 1 Tsp of Black pepper

and Mint Dressing

Try this Middle Eastern inspired dish which features falafel inspired fritters, roasted vegetables and a fresh yogurt dressing.

37 Reviews

Cals 509 · Prot 25 · Carbs 74 · Fat 16

Vegetarian

Low Carb

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.

37 Reviews

Cals 509 · Prot 25 · Carbs 74 · Fat 16

Vegetarian

Low Carb

Ingredients

Chickpea fritters

Chickpeas

240 Grams

Garlic onion powder

4 Grams

Baking powder

5 Grams

Coriander cumin powder

4 Grams

Gram flour

30 Grams

Organic Eggs 5*

2 Piece

Vegetable stock cube 15*

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, *15 Celery, *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.

Nutritional information

Per Serving*
Energy (kJ/kcal)	1955 / 509
Fats (g)	16.3
of which saturated (g)	2.8
Carbohydrates (g)	74
of which sugars (g)	29.9
Fibers (g)	16.5
Proteins (g)	24.5
Salt (g)	3

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

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.

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.

3 Blitz

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

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!

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.

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.

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