Onion Bhajis
The recipe:
Onion Bhajis
2 c walnuts, soaked for 1 hr
1 c mushrooms
4 sun-dried tomatoes, soaked at least 2 hrs
2 tsp paprika
20-30 stalks fresh cilantro
10-20 stalks fresh parsley
1 clove garlic
1 red pepper, seeds and stalks removed
1 dessertspoon garam masala (we substituted this with a bit of curry pwdr)
pinch cayenne pepper
2 c finely chopped red onion, divided
First we put the walnuts, mushrooms, tomatoes, paprika, cilantro, parsley, garlic, red pepper, masala (or curry), cayenne and 1 c of the red onion through the juicer with the blank plate. (You can put this all through the food processor if you don't have a juicer.)
It looked like a sticky mess at this point. We then added the last cup of red onion, which had been finely chopped. The batter seemed like it needed a little salt and a few more sundried tomatoes to satisfy, so we took the liberty to make those adjustments.
Then we scooped the batter out on Teflex sheets and stuck them in the dehydrator. The recipe says they can go anywhere from 8-24 hours (that's quite a range if you ask me). We only had time for about 9 hours before it was dinnertime, and that ended up being just right.
We had a little dilemna with how to eat them. How are real bhajis eaten? We couldn't really figure that one out - but we decided to fold them into small Ezekiel tortillas with chopped lettuce, spiralled carrots and zucchini, and hummus. We made a little salad on the side with some marrinated cauliflower. I'm not sure if those familiar with Indian food would be impressed - but we were certainly satisfied with the meal. Thanks, Jamie!