Baked onion and spinach pakoras with chickpea flour

Ingredients

For 1 serving

• Chickpea flour50 g
• Onion90 g
• Spinach50 g
• Turmeric2 pinches
• Cumin2 pinches
• Sunflower oil2 teaspoons
• Saltto taste

Method

1. Heat the oven to 210 °C (conventional) and line a baking tray with baking paper.
2. Peel the onion, halve it and slice it thinly into half-moons; wash the spinach, dry it well and chop it roughly.
3. In a bowl, mix the onion and spinach with the chickpea flour, turmeric, cumin and salt, then add 2 tablespoons of water and work with your hands until the vegetables are coated in a thick, sticky batter.
4. Shape 6 rough mounds on the tray without flattening them too much, and brush them with the sunflower oil.
5. Bake for 18 minutes, turning them with a spatula halfway, until golden and crisp at the edges.