Broccoli and Chickpea Bhajis
A take on traditional bhajis using broccoli and chickpeas instead of onion. Served with creamy avo on top.
- Makes : 4 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 10 mins
300 g broccoli, cut into chunks
200 g chickpea flour
2 tsp (10 ml) baking powder
1 tsp (5 ml) turmeric
½ tsp (2.5 ml) ground cumin
1 chilli, thinly sliced (optional)
2 spring onions, finely sliced
handful of fresh coriander, roughly chopped
1 egg, lightly beaten
salt and freshly ground pepper
vegetable oil for deep-frying
To serve: 1 avocado, mashed with a little lemon, salt and pepper.
Place the broccoli in a saucepan with approximately a cup of water and allow to simmer gently until cooked through and soft.
Remove the broccoli from the water (reserve the liquid for later) and purée in a blender until completely smooth.
Place the chickpea flour, baking powder, turmeric, cumin, chilli, spring onions and coriander into a bowl and mix until just combined.
Add the egg to the broccoli purée and mix until combined.
Add the broccoli purée to the chickpea flour mix with just enough of the reserved water to make a thick batter.
Season with salt and freshly ground pepper.
Place the oil in a deep saucepan over a medium-high heat and bring up to frying temperature.
Deep-fry spoonfuls of batter in hot oil for a couple of minutes or until lightly golden brown and cooked through.
Remove from the oil; drain on some absorbent paper and season with a little more salt.
Serve warm as a snack, or starter, topped with creamy mashed avocado.