Is there anything better than a crispy onion bhaji with an Indian takeaway? This recipe takes all the flavours of that much-loved bhaji and gives them a healthy twist. With the texture of falafel, they are perfect for serving as a healthy dinner party starter or as part of an Indian spread. Got leftovers? They taste great eaten cold the next day too!
Preheat the oven to Gas mark 4 and line 2 baking trays with parchment. Drizzle the olive oil in a large pan, add the onion, garlic and courgette and cook over a low to medium heat for 12 minutes.
Stir through the spcies, lemon and cook for 3 more minutes. Remove from the heat and stir through the flour, protein powder and water and stir to form a thick batter.
Roll the mix into 21 balls and flatten slightly, then pop on the lined trays in the oven for 30 minutes. Meanwhile, mix the yoghurt ingredients together in a bowl until combined,
Remove the falafels from the oven, divide the falafels between 3 bowls and dollop the yoghurt alongside. Drizzle the honey/sweetener of choice all over before serving.
This recipe was written by Jordan Leitch, a healthy recipe creator from Sheffield. She likes to experiment with seasonal, fresh and unique flavour combinations and her favourite thing to do is recreate old classics! For more recipes, be sure to check out her Instagram and blog where she posts two recipes a week.