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Baked mini spinach and onion bhaji with coriander dip  

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Onion and spinach bhajis with chickpeas and spices, baked and served with a herby dip.
Serves
25
Prep
10 minutes
Cook
45 minutes + 5 minutes to rest
Each 28g serving contains (excludes serving suggestion)
KCal
42
Carbs
5.5g
Fibre
1.6g
Protein
2.2g
Fat
0.9g
Saturates
0.10g
Sugars
1.5g
Salt
0.00g
Ingredients
Ingredients
2 tsp rapeseed oil
baking parchment
400g onions, thinly sliced (peeled weight)
100g gram (chickpea) flour
1-2 tsp curry powder (medium or hot)
2 heaped tbsp low-fat yogurt (100g)
100ml water
1 x 400g can chickpeas, drained and mashed (235g)
250g frozen spinach, defrosted with water squeezed out (150g when water squeezed out)
3 sprays oil
For the dip:
1 clove garlic, crushed
2 spring onions, chopped
50g fresh coriander, roughly chopped
juice half lemon
2 tbsp water
Method
  1. Preheat the oven to 200° C / Gas mark 6. Line a large baking tray with baking parchment.
  2. Gently heat the onions in a pan with the oil for about 15-20 minutes, stirring regularly until really soft and starting to brown.
  3. 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.
  4. Spray some oil onto the prepared tray, wet your hands and form the mixture into small balls before placing on the baking sheet.
  5. Bake on the middle shelf of the oven for 20-25 minutes until golden brown, turning half way through to ensure even cooking.
  6. Meanwhile, blend all the ingredients for the dip together until smooth.
Chefs tips
  • 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.
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