Lupin beans are the legume seeds of lupins, a plant of ancient origins. It was indeed cultivated by the Romans throughout the Roman Empire, in the Andes, in the Incan Empire, and in North America by Native Americans. The influence of the Spanish changed indigenous people’s habits in food, and lupin beans got forgotten for a long time. It was only recently that these beans have been rediscovered.
Unlike other beans, lupin beans are not as heavy and can be used in many ways in cooking. These lupin falafels are just an example of how versatile they are. If you find chickpea falafels heavy, this recipe will surprise you. Lupin falafels are very light!
- 1 tablespoon toasted sesame seed oil
- 2 scallions
- 1 garlic clove
- 1/2 teaspoon red chili flakes
- 1 cup fresh spinach
- 1 can lupin beans
- 1/3 cup white flour (you can use rice flour as well)
- 1 tablespoon ground turmeric
- 1 tablespoon parsley
- 1/2 tablespoon ground paprika
- 1/2 tablespoon cumin seeds
- Juice of half a lemon
- 1 tablespoon maple syrup
- 1 oz water
- Salt and pepper, to taste
Rinse and finely dice the scallion and spinach (you can use the food processor). Transfer them to a skillet and cook over a low heat with a little toasted sesame seed oil. Once they are soft, turn off the heat and set aside.
Peel the garlic clove, and process it together with the lupin beans and chili flakes. Transfer to the skillet and mix well with the onion and spinach.
Add all the other ingredients and mix well. Wet your hands and form small patties. Transfer them to a baking tray covered in baking paper and put into the oven. Bake for 20 minutes, until golden.
Serve on a bed of fresh spinach, with a dip made of a yogurt. Here, I have mixed 2 tablespoons coconut yogurt with 1 teaspoons of lemon and 1 teaspoon of maple syrup. Finally, I added 3 cherry tomatoes, sliced and seasoned with a little olive oil and garlic salt.
You can eat lupin falafels warm or at room temperature. They’re delicious either way!