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Prep Time 0:20

Cook Time 0:10

These eggplant fritters are sort of a hybrid of pakoras and falafels. Zhug, a traditional Yemenite sauce, is slightly spicy and refreshing. A dollop of greek yogurt or a crumble of feta would round out this dish nicely.

• Ingredients
• 1 medium eggplant, grated $1
• 1 small red onion, chopped $0.50
• 1 small bunch flat-leaf parsley, chopped $1
• 1/8 cup bread crumbs $2 for 16 oz.
• 1 15 oz. can garbanzo beans (chickpeas) $1
• olive oil Pantry
• 1 green jalapeno, seeded $0.50
• 1 small bunch cilantro $1
• 1 small bunch mint $1
• 2 cloves garlic, smashed Pantry
• juice of 1 lemon $0.50
• salt and pepper to taste Pantry

Total Cost of Ingredients $8.50

Directions

Squeeze eggplant to remove excess liquid. Set aside.

In a large bowl, smash chickpeas with the back of a fork until the consistency of lumpy hummus. Add eggplant, onion, parsley, bread crumbs and 1 tbsp olive oil. Season with salt and pepper to taste.

Heat 2 tbsp olive oil in a medium frying pan over medium-high heat. Form eggplant-chickpea mixture into falafel-sized patties. Fry for 3-4 minutes on each side or until brown and crispy on the outside. Don’t worry if the patties crumble.

In a food processor or blender combine jalapeno, cilantro, mint, garlic, lemon, 1 tbsp olive oil and lemon. Add more olive oil and lemon juice if necessary to achieve a smooth consistency and season with salt and pepper to taste.

Serve the fritters atop a pool of the zhug and garnish with red pepper flakes if desired.

Serves 2.