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Parsnip & Carrot Bhajis with Lemon Yogurt & Tamarind Green Beans
2 Serving Dinner

Parsnip & Carrot Bhajis

with Lemon Yogurt & Tamarind Green Beans

Tags: Gluten-Free, <600 Calories, Soy-Free
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
380
FAT
6g
CARBOHYDRATES
77g
PROTEIN
12g

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INGREDIENTS

  1. 6 oz green beans
  2. 1 lemon
  3. 5.3 oz Forager Project® Organic Dairy-Free Cashewmilk Yogurt
  4. 1 garlic clove
  5. 1 tbsp cornstarch
  6. ½ cup garbanzo bean flour
  7. 1 carrot
  8. 1 parsnip
  9. 1 onion
  10. ¼ cup tamarind chutney
  11. 2 tbsp + 1 tsp vegetable oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
Allergens: tree nut (cashew, coconut)
Tools: Large nonstick skillet , Box grater, Zester or microplane, Baking sheet
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
380
FAT
6g
CARBOHYDRATES
77g
PROTEIN
12g

View Full Nutrition Label


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INSTRUCTIONS

1
Roast the green beans

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.

2
Make the lemon yogurt

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.

3
Prepare the batter

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.

4
Cook the bhajis

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.

5
Serve

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!

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