Chickpea Cakes with Fresh Tomato

I’ve been craving lentils and chickpeas ever since my juice feast ended. After much research on the health benefits of consuming raw or cooked legumes. I decided it might be more nutritionally sound to lightly cook soaked chickpeas before eating them (although I do love eating them soaked and dehydrated as well). I find they are easier to digest prepared this way.
Chickpea Cakes with Fresh Tomato
Do NOT use canned chickpeas for this recipe.
Soak 1-2 cups chickpeas overnight. Drain and rinse well. You can sprout these if you need more time or use right away.
Add to taste lemon juice, salt, nutritional yeast, fresh parsley, black pepper, green onion. Feel free to add red pepper, cumin, spices etc to your preference.
Spoon onto a non stick pan (no oil) on med/low heat. Cook a few minutes until

Light golden brown, flip and cook the other side.

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