These onion bhajis are incredibly quick and easy to make. They are both gluten and dairy free, as well as being healthy too! They are light and crispy, so don't have that heavy greasy texture that some onion bhajis do.
1 Red Onion
1/2 Cup of Chickpea Flour
2 Teaspoon of Cumin
Salt and Pepper
1/4 Cup of Water (might need more/less)
3 Tablespoons Coconut Oil/Olive Oil
In a bowl add the chickpea flour, cumin and salt and pepper. Mix together. Then add the water, slowly adding and stirring at the same time. Depending on how thick/thin you want your bhajis will depend on the amount of water you want to add.
Cut the onion into thin circles and pop into the batter mix. Coat the onions, so that they are covered with the batter mix.
In a deep pan, add 3 tablespoons of coconut oil, and heat. Leave till the coconut oil gets really hot, and test it is ready by dropping a small amount of mixture into the pan. Pick up handfuls of the bhaji mix, and drop in a heap in the pan. Leave to cook until golden and cripsy then flip over.
Repeat the process.
Add a squeeze of lemon, and some more salt and pepper if need me. Serve hot immediately.