Baked Bhajis


1 tablespoon mild or medium (not extra virgin) olive oil
2 red onion, diced
2 garlic cloves, crushed
4 teaspoon curry powder
150g baby leaf spinach
2 x 410g cans chickpeas, rinsed and drained,
or 275g dried chickpeas cooked
2 heaped tablespoon finely chopped coriander
2 teaspoon sea salt
2 medium free-range or organic eggs, beaten


Preheat the oven to 180°C.
Line a baking tray with non-stick paper
Heat the oil in a small pan, sweat the onion and garlic with the curry powder for around 5 minutes to soften
Add the spinach to the pan and stir to wilt for a further minute or so
Place all the other ingredients except the eggs in a food processor, blend until fairly smooth and combined.
Mix in the egg, shape into 16 patties, place them on the lined baking tray
Cook the bhajis for around 25 minutes or until firm to the touch
Can be made in advance – Suitable for freezing

Serves 4
Dairy Free – Gluten Free – Wheat Free – Vegetarian – Yeast Free