Chickpea Cakes with Linseeds
Providing at least 35-40% of your daily recommended intake of protein and extremely fibre-rich, this meal will help you fight back cravings as fulfils your appetite for longer periods of time and is a healthy way to weight loss. Also good source of folate, iron (combats tiredness), manganese, zinc and potassium, just to name a few.
Additionally, can have a positive impact on menopause effects, hormones replacement and regulation of cholesterol and triglycerides.
- 300 grams Chickpeas
- 100 grams Tahini
- 50 grams Almonds
- 25 grams Linseed
- 15 grams Parsley
- 2 tbsp Cumin
- 1 tbsp Sea salt
- 2 tbsp Black pepper
- 50 ml Olive Oil extra virgin
- Soak chickpeas and linseed overnight (in two different glass containers). The next day, drain the water from the chickpeas and wash them, linseed should have no water left.
- Pour chickpeas into a casserole set to low-medium heat and cover them with fresh water (2:1 ratio). Boiled for 1 to 1½ hour. Test on softness by smashing some of them with a fork, if is easy to do, remove and strain.
- Blend almonds until finely ground; peel off garlic cloves and roughly chop parsley,
- Once chickpeas are done, place them into a food processor along with garlic cloves and 40ml of olive oil. Blend until it becomes a smooth, thick paste.
- Empty the mixture into a big bowl, add tahini, linseed, cumin, parsley, salt and black pepper. Mix all the ingredients thoroughly until soft dough.
- Pour some oil over a baking tray; divide dough into 16 equal portions and form small balls or little cakes and put them in the tray.
- Lastly, preheat the oven and bake the chickpea cakes for no more than 18 minutes at 180°C.
- Serve with some natural or Greek style yogurt.