Preheat the oven to 180°C (350°F).

Put the chickpeas and freshly squeezed lemon juice in a food processor for 2-3 min or until roughly chopped.

Place the chopped onion and spinach in a pan with ½ cup of water.
Add the spices (turmeric, paprika, and salt) and cook for 10 min.

Add the mashed chickpeas, ground flax seeds and stir everything well. Now the filling is ready.

Line a baking sheet with parchment paper.

Take one phyllo dough sheet and using a pastry brush sprinkle it with some water.

Then take some of the chickpea-spinach mixtures, around 3 tbsp or more and spread it evenly on half of the sheet.

Roll lengthwise to get the roll as long as possible. Put on a baking sheet.

Repeat this until you finish the filling mixture, placing one roll next to the other lengthwise.

Put the raw almonds and water in a blender for 5 min.

Pour the almond milk over the rolls, spreading it evenly, sprinkle them with some ground sesame seeds.

Bake for 35-40 min or until slightly red.

As soon as the rolls are ready, sprinkle them with some water and cover with a towel. Let them sit for 10 min.

Enjoy it hot or cold!