Spread the aubergines on a baking tray lined with baking paper.
Bake for approx. 30 mins. in the centre of an oven preheated to 200°C. Remove the aubergine slices and allow to cool slightly.
Make the balls
Heat the oil in a non-stick frying pan. Sauté the lemongrass, spring onions, garlic and chilli for approx. 5 mins., transfer to a bowl. Roughly purée the chickpeas, coriander and aubergines in batches in the food processor. Add to the bowl with flour and salt, knead by hand to make a compact mass, shape into approx. 20 balls.
Heat the oil in the same frying pan, fry the balls on all sides for approx. 10 mins.
Rice noodle salad
Cook the rice noodles for approx. 5 mins. in boiling water, rinse under cold water and drain. Add the radishes, carrots and cucumber to a bowl with the noodles. Mix in the lime juice, sweet chilli sauce and salt, plate up. Distribute the aubergine balls and remaining coriander on top.