No-Fry Swahili Bhajia
No-Fry Swahili Bhajia
Description
These baked lentil fritters offer a healthier twist on a Swahili favorite. High in B vitamins, fiber, potassium, and magnesium, they support immune health, reduce stress, and keep bones strong. Onion and spices add antioxidants to combat oxidative stress. What you get is a snack that’s flavorful, satiating, and full of plant-based protein and fiber to fuel the body.
Ingredients
20 bhajias MAKES
- 1 cup split yellow lentils, soaked in water overnight
- 1 red onion, quartered
- 1 garlic clove
- 2 Tbsp (11 g) desiccated coconut
- 2 Tbsp (30 g) chopped fresh cilantro
- 1 tsp salt
- ½ tsp ground cumin
- 1 serrano chile, seeded
- 1 tsp baking soda
- 2 Tbsp (28 g) fresh lime juice, from 2 limes
- 1 to 2 tsp avocado oil
For the Coconut Chutney
- 1 cup (90 g) desiccated coconut
- 1 serrano chile, finely chopped
- 1 tsp salt
- ¼ cup fresh cilantro, finely chopped
- 2 Tbsp (28 g) fresh lime juice
- ¼ cup (60 g) water
Directions
-
Step 1
In a food processor, pulse the lentils, onion, garlic, coconut, cilantro, salt, cumin, chile, and baking soda until the mixture is smooth. Add the lime juice and 1 tsp of the oil and pulse to combine. (For air-frying, refrigerate the lentil mixture for at least 30 minutes to thicken it. Then proceed with step 2.) -
Step 2
Using a teaspoon measure, scoop the lentil mixture and shape into a rounded ball. Flatten the ball into a patty and place on a microwave-safe plate. Repeat with the remaining lentil mixture. -
Step 3
Preheat the oven to 400°F (200°C.) Microwave the patties on high for 2½ minutes. Transfer to a baking sheet lined with parchment paper or use an alternative like wax paper. Bake the patties for 7 minutes, or until golden brown. Alternatively, if using an air fryer, preheat it to 375°F (190°C.) Lightly brush or spray the patties with the remaining oil. In batches, arrange the patties in the air fryer and cook for 10 minutes. Flip the patties and cook for 5 minutes more. -
Step 4
Meanwhile, make the chutney: In a small bowl, mix the coconut, chile, salt, cilantro, lime juice, and water until slightly smooth. Serve the coconut chutney with the bhajia.
About the author
Vanessa Mehri
Vanessa, a chef with Swiss roots and a Kenyan upbringing, has crafted two beloved cookbooks that showcase her East African culinary expertise. Her humorous side can be seen on social media where she passionately encourages people to embrace real food and actively works towards reducing food waste.
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