Parsnip & Carrot Bhajis

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.

Zest and halve the lemon, juice one half, and cut the other half into wedges. Add lemon zest, just 2 tsp lemon juice, yogurt, and a pinch of salt to a small bowl. Stir the lemon yogurt.

Peel and mince the garlic. Add minced garlic, cornstarch, garbanzo bean flour, ½ tsp salt, and ¼ cup cold water to a large bowl and whisk the batter. Peel the carrot and parsnips, and grate both using the large side of a box grater. Peel and thinly slice the onion. Add just 1 cup grated vegetables and just ½ cup sliced 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. Enjoy!