Ingredients
8
8 servings
- •2 teaspoons extra-virgin olive oil, or as needed
- •5 small onions, thinly sliced
- •0.25 teaspoon chili powder
- •0.5 teaspoon ground turmeric
- •0.5 teaspoon ground coriander
- •0.25 teaspoon ground cumin
- •0.25 teaspoon ground ginger
- •5 tablespoons chickpea flour
- •0.5 teaspoon ground cumin
- •0.5 teaspoon ground coriander
- •1 pinch salt
- •1 tablespoon tomato puree
- •1 tablespoon water, or as needed
- •1 tablespoon extra-virgin olive oil, divided, or to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
- Cook the onions: Heat oil in a skillet over medium heat. Add onions; cook and stir until translucent, 6 to 8 minutes. Mix in chili powder, then stir in turmeric, coriander, cumin, and ginger until well combined. Remove from the heat.
- Make the batter: Mix chickpea flour, cumin, coriander, and salt together in a bowl until well combined. Mix in onions and tomato purée, then add a little water until mixture is wet and easy to stir.
- Drizzle 1 teaspoon olive oil onto the prepared baking sheet. Place 2 tablespoons onion mixture onto the baking sheet for each bhaji; flatten slightly with the back of a spoon.
- Bake in the preheated oven for 20 to 25 minutes. Drizzle remaining oil over the bhajis and continue baking until golden brown, about 25 more minutes.
Nutritional Facts
Per 8 servings
- Calories: 60
- Carbohydrate: 7g
- Fat: 3g
- Fiber: 1g
- Protein: 1g
- Sugar: 2g
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