No Fry Onion Bhajis

With Cucumber Raita


For the Onion Bhajis:

2 tbsp olive oil

100g canned chickpeas – drained and blended in a food processor

3 large onions, halved and very thinly sliced

½ tsp turmeric

1 tsp ground cumin

½ tsp coriander

½ tsp ginger powder

½ tsp mild chilli powder

1 tablespoon tomato puree

1 egg, beaten

Pinch of LoSalt if desired


For the Cucumber Raita:

1 tub of thick low fat Greek yogurt

1 organic cucumber (half grated and half chopped)

½ teaspoon cumin powder

½ teaspoon coriander powder

few sprigs of parsley

Paprika to garnish


A perfect addition to your Friday or Saturday night healthy ‘Fake-away Take-away’

For the Onion Bhajis:

  • Preheat the oven to 180 C and prepare a baking sheet with non-stick baking parchment

  • Using a large non-stick frying pan, heat the olive oil and add the sliced onions and turmeric. Cook on a low heat for ten minutes until the onions soften and they have taken on the golden turmeric colour into their flesh.

  • Transfer the onion mixture to a large bowl and add all the other dry ingredients including the drained and blended chickpeas and mix well.

  • Now add the tomato puree and beaten egg to bind all the ingredients together.

  • Using damp hands, and taking about a tablespoon of mixture at a time, form the bhajis into balls and place on the prepared baking sheet, flattening each one just slightly with your palm.

  • Oven bake for around 15 minutes until golden brown.

For the Cucumber Raita:

All you have to do is mix everything together and sprinkle a little paprika on the top. Easy!