Oven-baked bhajis

Ingredients

• 80g chickpea (gram) flour
• 1 tbsp medium curry powder
• 1 tsp cumin seeds
• 1 tsp ground turmeric
• ½ tsp vegetable bouillon powder
• 1 tbsp tomato purée
• 2 eggs
• 1 large carrot, coarsely grated (about 150g)
• 2-3 onions (320g), halved and thinly sliced
• 2 tbsp chopped ginger
• 2 tsp rapeseed oil, plus extra for the tin
• 2 tsp rapeseed oil
• 150g easy-cook brown rice
• ½ tsp cumin seeds
• ½ tsp ground turmeric
• ½ tsp cinnamon
• 400ml hot vegetable stock, made with ½ tsp bouillon powder
• 2 thick strips of lemon peel (from the lemon in the salad, below)
• 70g coconut yogurt
• ½ lemon, juiced
• 400g can chickpeas, drained
• ⅓ pack of coriander, chopped
• 4 tomatoes, chopped
• 170g carrots, cut into thin strips or coarsely grated
• 1 red chilli, deseeded and chopped (optional)