- Preheat the oven to 200° C / Gas mark 6. Line a large baking tray with baking parchment.
- Gently heat the onions in a pan with the oil for about 15-20 minutes, stirring regularly until really soft and starting to brown.
- Place the flour in a bowl with the curry powder, yogurt, and water, then mix well. Add the chickpeas, onions and spinach, mix again and leave to stand for 5 minutes. Mix once more.
- Spray some oil onto the prepared tray, wet your hands and form the mixture into small balls before placing on the baking sheet.
- Bake on the middle shelf of the oven for 20-25 minutes until golden brown, turning half way through to ensure even cooking.
- Meanwhile, blend all the ingredients for the dip together until smooth.
- You could use other vegetables in the bhajis, for example try with peas in place of chickpeas.
- For a creamier dip, blend 2 tbsp of 0% fat Greek yogurt into the herbs.
- For a vegan version, use a soya-based yogurt alternative.
- Freezability: Suitable for freezing once cooked. Freeze separately, defrost in the refrigerator and reheat thoroughly.