Begin by peeling two medium-sized onions and slicing them into thin strips, about a quarter-inch thick. Set the sliced onions aside.

In a mixing bowl, combine one cup of chickpea flour, two tablespoons of nutritional yeast, one teaspoon of ground cumin, one teaspoon of salt, and half a teaspoon of ground turmeric. Whisk together.

Slowly add half a cup of water and two tablespoons of lime juice to achieve a medium-thick batter. Adjust with more water if necessary.

Gently fold the sliced onions into the batter until each piece is well-coated.

Pour one tablespoon of coconut oil into a non-stick skillet and heat over medium heat until shimmering.

Drop spoonfuls of the onion batter into the hot skillet, frying up to 4 fritters at a time for 2-4 minutes until golden brown, then gently flip and cook the other side.

Remove the bhajis from the skillet and place them on paper towels to absorb excess oil. Serve immediately while hot.