Parsnip & Carrot Bhajis

Preheat the oven to 400°F. Place green beans on a baking sheet and toss with 1 tsp vegetable oil and a pinch of salt and pepper. Roast until tender, 10 to 12 minutes.

Zest and halve the lemon, juice one half, and divide 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 well.

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. Peel the carrot and parsnip, and grate both using the large side of a box grater. Peel and thinly slice the onion. Add 1 cup grated vegetables and ½ cup sliced onion to the large bowl with the batter and mix with a spoon.

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 measuring cup bottom. 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.

Toss the 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!