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In a pan cook the onion with some olive oil over medium heat until tender, about 5 minutes. Season with salt and half of the Izak spice. Place the cooked onions in a bowl and use the same pan to cook the chard with some oil, salt and the remaining Izak spice for 5 minutes.
Add the chard to the onions and let cool for about 5 minutes.
Combine the almonds, panko breadcrumbs and egg with the onion and chard and mix well.
Shape 20 small ball of the mixture. Heat some olive oil in a non stick pan and fry the keftas for 3 minutes on each side.
Serve with tahina sauce or any other condiment of your choice.
