Parsnip & Carrot Bhajis
with Lemon Yogurt & Tamarind Green Beans
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- 6 oz green beans
- 1 lemon, zested one half juiced, one half cut into wedges
- 5.3 oz Forager Project® Organic Dairy-Free Cashewmilk Yogurt
- 1 garlic clove, minced
- 1 tbsp cornstarch
- ½ cup garbanzo bean flour
- 1 carrot, peeled and grated
- 2 parsnips, peeled and grated
- 1 onion, thinly sliced
- ¼ cup tamarind chutney
- 2 tbsp + 1 tsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
Preheat the oven to 400°F. Add green beans, 1 tsp vegetable oil, and a pinch of salt and pepper to a baking sheet, and toss. Roast until tender, 10 to 12 minutes.
Add lemon zest, just 2 tsp lemon juice, yogurt, and a pinch of salt to a small bowl. Stir the lemon yogurt.
Add garlic, cornstarch, garbanzo bean flour, ½ tsp salt, and ¼ cup cold water to a large bowl and whisk the batter. Add just ¼ cup carrot, just ¼ cup parsnip, and just ½ cup onion to the large bowl with the batter, and mix. TIP: Keep any leftover vegetables for your own use.
Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Scoop 6 portions of batter into the skillet, each about ¼ cup, and flatten using the bottom of the measuring cup. Cook the bhajis, undisturbed, until crispy, 3 to 4 minutes per side. Transfer cooked bhajis to a paper towel-lined plate and immediately sprinkle with salt. TIP: If necessary, work in batches to avoid overcrowding the skillet.
Toss roasted green beans with the tamarind chutney. Divide the parsnip and carrot bhajis and tamarind green beans between plates. Drizzle with lemon yogurt and serve with lemon wedges. Bon appétit!