To make the spiced yoghurt, place the yoghurt, cumin, salt and pepper in a bowl and stir to combine. Set aside.
Place the eggplant, chickpeas, flour, baking powder, egg, green onion, salt and pepper in a bowl and stir to combine. Heat 1cm of oil in a non-stick frying pan over medium heat. Cook tablespoons of the mixture, in batches, for 2−3 minutes each side or until golden and cooked through. Drain on absorbent paper and serve with the spiced yoghurt. Serves 4.