No-Fry Swahili Bhajia
No-Fry Swahili Bhajia
About this Recipe
If you love falafels, the Middle Eastern fritters made with chickpeas, here’s another protein-packed fritter recipe you’ll want to try. Made with yellow lentils, these fritters are a popular snack in the coastal city of Mombasa, and all along the East African coast. The ‘bhajia’, as it’s called, was likely brought to Mombasa by Indian settlers and over time, became an integral part of the Swahili culture. Here’s a baked version, perfect for those looking to enjoy a plateful of crispy bhajia.
The Benefits
Lentils are full of fiber and B vitamins, which can increase serotonin production and ease anxiety. Additionally, B vitamins can boost dopamine, which helps reduce stress. They also contain the minerals potassium, zinc, and magnesium, which support a strong immune system, decrease blood pressure, and support healthy bones. The onion and spices provide more antioxidant benefits to reduce inflammation and oxidative stress (the imbalance between antioxidants and free radicals in the body).
Ingredients
- 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
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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, preheat an air fryer to 375°F (190°C.) Lightly brush or spray the patties with the remaining oil. Working 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, stir 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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