Chickpea & Spinach Baked Bhajis

Slightly healthier than the normal fried bhaji

Adapted from a Patrick Holford recipe, these are very tasty as a snack or accompanying any curry dish.


  • 2 cans or the equivalent of dried and
  • cooked chickpeas
  • 1 tablespoon olive oil
  • Water
  • 150g spinach
  • 2 red onions chopped
  • 2 garlic cloves crushed
  • 1 red chilli deseeded & chopped
  • 4 teaspoon curry powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 medium organic egg
  • 2 heaped tablespoons chopped coriander or parsley

Tom Webster Photography


  • Stir fry the onion, garlic and chilli in a pan with the oil and a little water until soft.
  • Add the spices and cook for a few minutes more.
  • Add the spinach and sweat for a minute or two.
  • Put half of this mixture into a food processor with the chickpeas and blend until smooth.
  • Put mixture into a large bowl and stir in the rest of the onion combination and one egg.
  • Form into patties (about 16).
  • Place on a baking dish lined with greaseproof parchment.
  • Cook for about 25 minutes at 190 C Gas 5.
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