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🍽️ Mediterranean Eggplant-Chickpea Pancakes

320 kcal · 35 min · 2 servings

Ingredients

• 200g Eggplants
• 100g Chickpea flour
• 1 Onion
• 2 Zehen Garlic
• 2 EL Tomato paste
• 2 EL Olive oil
• 1 TL Salt
• 1 TL Pepper
• 1 TL Paprika powder
• 1 TL Oregano

Instructions

1. 1. Cut eggplants into small cubes and mix with salt in a bowl. Let stand for 10 minutes to release water.
2. 2. Finely chop the onion and garlic and sauté in a pan with olive oil until soft.
3. 3. Add the eggplants and sauté for 5 minutes. Add tomato paste, paprika powder, oregano, salt, and pepper, and mix well.
4. 4. Let the mixture cool and mix with chickpea flour until a moldable dough forms.
5. 5. Shape the dough into small pancakes and bake in the air fryer at 180°C for 15 minutes until golden brown.
6. 6. Remove the pancakes from the air fryer and serve. Optionally garnish with fresh oregano and lemon juice.

Nutrition per serving

• kcal: 320
• Protein: 15 g · Fett/Fat: 18 g · Carbs: 25 g