(For all ingredients, please use organic versions if available)
Bean Patties
200 grams chickpeas (cooked)
200 grams black eyed peas (cooked)
1 onion
1 potato
5 tablespoons flaxseed powder
Chickpeas powder
3 tablespoons chopped parsley
Salt
Black pepper
Turmeric
Ginger
Water

Stuffed Bell Peppers
3 bell peppers
Basil
Some mushrooms (marinated in oil)
Some sun-dried tomatoes (marinated in oil)
Olive oil
Black olives as garnish

1. Chop the whole onion in the food processor.
2. Add the potato to it, mixed them and move it around
3. Add chickpeas and then black eyed peas to the mixture
4. Add a little water
5. Add the 5 tablespoons of flaxseed powder
6. Add the salt, pepper, and the rest of the ingredients
7. Add 1 tablespoon chickpeas powder
8. Leave it for 3–5 minutes
9. Mixed some chopped basil, mushrooms, dried tomatoes, and olive oil
10. Lace them in the oven for 5–10 minutes at 150 celsius degrees
11. Place the rest of the peppers in the oven for 7–10 minutes until the peppers are softened a little
12. Remove them from the oven and place them on the side to cool down slightly
13. Turn it down the stove on to low heat.
14. Add organic vegetable cooking oil
15. Add the parsley to our mixture (if the mixture doesn’t hold well together, you can add more flaxseed)
16. Make the patties the same size as a tangerine
17. Fry it in the previously heated oil
18. Repeat the steps
19. Ready to serve