Baked Onion Parsnip Bhajis
Makes:
12 large or 18 small bhajis
Prep Time:
10 minutes
Cook Time:
20 minutes
Category:
Delicious, affordable, gluten-free and now virtuous because they’re oven-baked instead of deep-fried, these easy make-ahead nibbles couldn’t get any better! The “baker’s cupboard” aroma and taste of parsnips pair well with the curry spice. I don’t wait for company to make this simple nibble—it’s quick to whip up for a spontaneous weekday movie night.
NOTES: The bhajis can be stored, well wrapped, in the fridge for up to 3 days, then reheated in a 375°F (190°C) oven for 8 minutes to warm and re-crisp. The baked bhajis will also keep, well wrapped, in the freezer for up to 3 months. Thaw on the counter for an hour before reheating.
Ingredients
- ¾ cup (75 g) chickpea flour
- 2 tsp curry powder or garam masala
- ½ tsp ground turmeric
- ½ tsp baking powder
- ½ tsp fine salt
- 2 large egg whites
- 1 large whole egg
- 2 Tbsp (30 mL) sunflower oil
- 1 Tbsp (15 mL) ketchup
- 1 Tbsp (6 g) finely grated fresh ginger
- 1 large clove garlic, minced
- 3 cups (365 g) thinly sliced onions (about 2 medium onions)
- 1 medium parsnip, coarsely grated
- Apple Apricot Chutney recipe, for serving
Step by Step Instructions
Step 1
Preheat the oven to 400°F (200°C). Line two baking trays with parchment paper.
Step 2
In a mixing bowl, whisk the chickpea flour, curry powder (or garam masala), turmeric, baking powder and salt. Add the egg whites, whole egg, oil, ketchup, ginger and garlic and whisk to make a paste. Let this sit for 10 minutes.
Step 3
Place the sliced onions and grated parsnips in a large bowl. Add the chickpea mixture and toss very well with a wooden spoon. Drop the bhajis in 12 large or 18 small spoonfuls onto the baking trays, leaving enough space so they don’t touch. Bake for 18 to 20 minutes, until the bhaji edges and bottoms brown generously. Serve warm with chutney.
