What’s Your Favorite Instinct Diet Recipe?

Here is one of our favorites:

West African Bean Cakes with Spicy Dip and Green Salad

Makes four servings of six chickpea cakes, plus dip and salad; there will be chickpea cakes left over

For the chickpea cakes:
1 cup dried chickpeas (garbanzo beans), soaked for 12 hours or overnight
1 small or 1/2 large onion, chopped
1 teaspoon salt
1/3 teaspoon freshly ground black pepper
1 large egg
Cooking oil spray

For the dip:
1 cup nonfat plain yogurt
1 to 2 teaspoons cayenne pepper sauce, such as Texas Champagne
Juice of 1/4 medium-size lemon, or more to taste
Salt and freshly ground black pepper

For one serving of salad:
2 to 3 cups of lettuce or other greens
Sliced scallion, cucumber, green bell pepper and the like, as desired
1 teaspoon olive oil
1/2 teaspoon cider vinegar
Salt and freshly ground black pepper

  1. Preheat the oven to 425ºF.  Spray a baking sheet with cooking oil spray.
  2. Make the chickpea cakes: Drain the soaked chickpeas and blend them in a food processor with the onion, salt, black pepper, and egg until the mixture has the consistency of thick mashed potatoes; add a little water if necessary to make a smooth paste.
  3. Spoon dollops of about 1 tablespoon of the chickpea mixture onto the prepared baking sheet and form them into small disks approximately 1-1/2 inches across and 1/4 inch thick, making sure they’re not touching (you will have about 32 cakes).  Spray the tops of the cakes lightly with the cooking oil.  Bake chickpea cakes until lightly browned, 13 to 18 minutes.
    Meanwhile, make the dip: Place the yogurt, pepper sauce and lemon juice in a bowl and sir to mix.  Season with salt and black pepper to taste, adding more lemon juice as necessary.
  4. Make the salad: Place the lettuce, scallion, cucumber and/or green pepper in a bowl and toss to mix.  Add the olive oil and cider vinegar and toss to coat.
  5. Serve the chickpea cakes hot with the dip and salad on the side.



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