Spicy onion and chickpea bhajis

INGREDIENTS

3 onions, finely diced

150g chickpea flour

150g plain flour

2 teaspoons baking powder

3 teaspoons ground cumin

3 teaspoons ground coriander

1 teaspoon sea salt

1 egg

400g canned chickpeas, drained, rinsed and roughly mashed

1/3 cup chopped coriander

vegetable oil, for shallow-frying

yoghurt dipping sauce, to serve

METHOD

Blanch the onions in a saucepan of boiling water. Drain well, reserving the onion and 250 ml cooking liquid.

Place the chickpea flour, plain flour, baking powder, cumin, ground coriander and salt in a bowl and make a well in the centre. Add the egg and reserved cooking liquid and whisk together until smooth. Add the onion, chickpeas and chopped coriander and mix well.

Heat 4 cm oil in a large, heavy-based saucepan or wok over medium–high heat. Add single tablespoon amounts of mixture to the pan and cook until golden on both sides. Drain on kitchen paper and keep warm. Repeat with the remaining mixture.

Serve with yoghurt dipping sauce.

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