Peel the aubergine and cut it into small cubes. Heat a pan with the olive oil and garlic clove and once golden add the aubergine. Season with salt and pepper, cover with a lid and let it cook until soft.
Add the chickpeas, aubergine, cumin, salt, pepper, garlic powder, chickpea flour and 20g of breadcrumbs in a blender and mix. It doesn’t need to be too smooth.
Leave the mixture in the fridge for at least 10 minutes to set. In the meantime, make the sauce by blending the yogurt and the beetroot until even.
Roll the aubergine and chickpea mixture into 20 balls, then coat them with the remaining breadcrumbs, then spray each ball with a little bit of oil.
Select Air Fry on your Vortex and set the time to 10 minutes and temperature to 180C.
Add the balls when prompted, and give them a shake at half way.
Once the frying program has finished, serve with the beetroot sauce