For those seeking a vegan high-protein option, whether for fitness goals, muscle recovery, or simply to meet their daily protein intake without animal products, these Spiced Lentil and Spinach Bhajis are a fantastic choice.
Packed with plant-based protein, lentils provide around 8 or 9g of protein per 100g, while 3 tablespoons of gram flour add an additional 6g of protein. Not to forget contribution from the spinach and nutritional yeast! This makes these bhajis not only delicious but also a satisfying, protein-rich meal or snack.
The combination of lentils, spinach, and gram flour, spiced with fragrant cumin, coriander, and garam masala, creates a flavourful, nutritious option perfect for those embracing a plant-based lifestyle.
This recipe will yield 6-8 large bhajis, or a lot of small ones for a finger-food plate.
Ingredients
500ml cold water
1 medium onion, sliced
60g frozen spinach, defrosted and chopped
3 tbsp nutritional yeast
1 tsp dried mixed herbs
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp garam masala
1/2 tsp garlic powder
1 teaspoon salt
Some freshly ground black pepper
3 tbsp extra virgin olive or rapeseed oil
3 tbsp gram flour
1/4 tsp baking soda
Add the lentils to the water along with 1 tsp sea salt. Bring to the boil and cook for about 15 minutes until the lentils are quite soft, but still have some structure. Most, if not all, of the water should be absorbed by now. If most of the water is gone and the lentils are still not soft, add some boiling water and continue cooking for a few more minutes. The cooked lentils will have doubled in size and weight.
Strain any cooking water from the lentils, but reserve in case needed later. Add the lentils to a bowl and mash lightly with a fork.
Mix in all the other ingredients, one at a time, in the order listed, to form a kind of dough. If it looks like it is too wet, add a little more gram flour. If it looks too dry, add some of the reserved cooking water. Leave to sit for a few minutes to allow the flour to fully hydrate.
Shape scoops of dough into rough rounds and fry on medium heat until cooked through.
Serve with some relish or mustard.
