Wrap the aubergine in plastic wrap and put it in the microwave. We program 12 minutes at maximum power. We check the point and, if it is tender, we remove it and let it cool. If this is not the case, we roast it for a couple more minutes.
Meanwhile, wash and drain the chickpeas well to remove the liquid from the preserve and we introduce them in the glass of a robot or a hand blender. We crush. Add two tablespoons of chickpea flour, curry, cumin, garlic salt and salt. We grind again.
When the aubergine has cooled down and can be handled without burning, open it in half and remove the meat. We add it to the glass of the robot and grind again until we obtain a homogeneous paste in which all the ingredients are well incorporated. Let cool in the fridge.
To coat the croquettes, prepare a light porridge with the rest of the chickpea flour and water. Place the flour in a deep dish and add water little by little, stirring to integrate, until obtaining a consistency similar to beaten egg.
We make the croquettes in the usual way, taking portions of the dough with a spoon and helping us with another to give them their characteristic shape. We passed them through the previous mixture and, later, through breadcrumbs. We are placing them in a source while we form and coat the rest.
Finally, heat plenty of oil in a saucepan or frying pan and fry the croquettes until they are golden. Let them drain on a tray lined with absorbent paper or on a wire rack. Once ready, we serve them immediately.