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.

Chickpea Cakes with Linseeds
Recipe type: Dessert
  • 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
  1. 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.
  2. 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.
  3. Blend almonds until finely ground; peel off garlic cloves and roughly chop parsley,
  4. 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.
  5. Empty the mixture into a big bowl, add tahini, linseed, cumin, parsley, salt and black pepper. Mix all the ingredients thoroughly until soft dough.
  6. 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.
  7. Lastly, preheat the oven and bake the chickpea cakes for no more than 18 minutes at 180°C.
  8. Serve with some natural or Greek style yogurt.

Chickpea Cakes with Linseeds