Wash and slice the eggplant into ⅛-inch thick rounds. Place paper towels on a baking sheet and then line the sliced eggplants on top in a single layer. Salt the eggplant liberally. In approx. 10 minutes you will see sweat beads form on the eggplant. Place another layer of paper towels to soak up the liquid and push down to absorb up as much of the liquid as possible. Flip the slices of eggplant over and repeat. This step salting the sliced eggplant is important so that the fritters use less oil and cook faster.

In a medium bowl, combine chickpea flour, all spices, herbs, baking soda, garlic, ginger and fresh coriander. Mix well. Slowly whisk in the water, a little at a time, until smooth. Use a fork or slotted spoon if you don’t have a whisk.

Heat ½ teaspoon of oil in a nonstick pan over medium heat for about 30 seconds. Carefully spoon the hot oil into the batter and stir well to combine. This helps create a crispier coating.

Add 6–7 eggplant slices to the batter and gently stir to coat. Add a few drops of oil to the pan, then place each coated slice directly over the oil using a spoon.

Continue adding coated slices, spacing them slightly apart. About 9–10 slices should fit in an 8-inch pan. If the batter spreads, that’s fine—you can separate them after.

If the tops look dry, spoon a little extra batter over each slice. Cover and cook for 2–3 minutes. Uncover, check for browning, and add a few drops of oil on top. Flip each slice and cook uncovered for another 2–3 minutes until both sides are golden brown. Transfer to a plate or cooling rack and repeat with the remaining slices.