Lupin Falafel

Method4 steps · about 30 min

1. 1

   Step 1: Use ready-to-eat cooked and commercially debittered lupin beans. Drain them and blend with their skins, tahini (40 g), cumin (0.25 tsp), sweet paprika (0.5 tsp) and turmeric (0.5 tsp) until puréed.

   Uses 300 g ready-to-eat lupin beans · 40 g tahini · 0.25 tsp ground cumin · 0.5 tsp sweet paprika · 0.5 tsp ground turmeric

2. 2

   Step 2: Mix salt, the egg (1) and chopped dill (to taste) and parsley (to taste) into the prepared lupin purée.

   Uses 1 egg · Parsley to taste · Dill to taste · Fine salt to taste · ready-to-eat lupins blended with tahini and powdered spices

3. 3

   Step 3: Mix in the breadcrumbs (80 g) and sesame seeds (10 g) and knead into a uniform mixture. Shape portions of about 30 g (1 oz) into balls and flatten slightly to make about 16 falafel.

   Uses 80 g breadcrumbs · 10 g sesame seeds · lupin puree mixed with egg chopped dill parsley and salt

4. 4

   Step 4: Heat peanut oil to about 180°C (356°F). Fry a few prepared falafel at a time for about 3 minutes until golden and cooked through, then drain on absorbent paper. Adjust salt if needed and serve hot.

   Fry falafel per batch · 3 minUses Fine salt to taste · peanut oil (enough for deep frying) · lupin dough with breadcrumbs/sesame formed into about 16 flattened 30 g patties