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Crispy Air Fryer Eggplant & Chickpea Bites with Harissa Yogurt Dip
Discover the health-boosting power of air-fried eggplant and chickpeas in these crunchy bites, served with a spicy harissa yogurt dip. Perfect for a nutritious snack!
Meet your new favorite air-fried snack: Crispy Eggplant & Chickpea Bites! This recipe is a culinary celebration of nutrient-rich eggplant and protein-packed chickpeas, all brought together with the aromatic punch of spices. Air frying ensures these bites are light yet satisfyingly crunchy, highlighting the natural flavors without the need for excessive oil.
Eggplant is a versatile vegetable known for its fiber content and antioxidants, while chickpeas provide an excellent source of plant-based protein and essential minerals. Together, they create a balanced, flavorful dish perfect for those mindful of their health without compromising on taste. Paired with a tangy harissa yogurt dip, these bites turn into a deliciously adventurous appetizer or a wholesome snack.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4
Calories
350 kcal
per serving
Cuisine
Mediterranean
Discover the health-boosting power of air-fried eggplant and chickpeas in these crunchy bites, served with a spicy harissa yogurt dip. Perfect for a nutritious snack!
Ingredients
- • medium eggplant: 1, diced into 1-inch pieces
- • canned chickpeas: 1 can (15 oz), drained and rinsed
- • olive oil: 2 tablespoons
- • smoked paprika: 1 teaspoon
- • ground cumin: 1 teaspoon
- • garlic powder: 1 teaspoon
- • salt: 1/2 teaspoon
- • black pepper: 1/2 teaspoon
- • whole wheat panko breadcrumbs: 1 cup
- • plain Greek yogurt: 1/2 cup
- • harissa paste: 1 tablespoon
- • lemon juice: 1 tablespoon
- • fresh parsley: 2 tablespoons, chopped
Instructions
- 1 Preheat your air fryer to 375°F (190°C).
- 2 In a large bowl, combine the diced eggplant and chickpeas. Drizzle with olive oil and season with smoked paprika, ground cumin, garlic powder, salt, and black pepper. Toss until evenly coated.
- 3 Add the whole wheat panko breadcrumbs to the bowl and mix until the eggplant and chickpeas are well-coated. The breadcrumbs will add an extra layer of crunch.
- 4 Arrange the coated eggplant and chickpeas in a single layer in the air fryer basket. Air fry for 12-15 minutes, shaking the basket halfway through, until the bites are golden brown and crispy.
- 5 While the bites are cooking, prepare the harissa yogurt dip. In a small bowl, combine the Greek yogurt, harissa paste, and lemon juice. Stir until smooth and garnish with chopped fresh parsley.
- 6 Serve the crispy eggplant and chickpea bites hot with the harissa yogurt dip on the side.
Serving Suggestions
- • These crispy bites are delightful on their own but can be elevated with a side of fresh cucumber slices or carrot sticks for added crunch and nutrition. Pair them with a refreshing mint tea or a chilled cucumber-lime drink to balance the spicy dip. For a heartier meal, serve these bites alongside a green salad tossed with a light vinaigrette. The combination of textures and flavors will create a satisfying and balanced dining experience.
Storage Tips
Store any leftover bites in an airtight container in the refrigerator for up to 3 days. To maintain their crispiness, reheat them in the air fryer at 350°F (175°C) for 3-5 minutes before serving again. The harissa yogurt dip can be refrigerated separately in a sealed container for up to 5 days.
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