2/3 cup dry lupin splits
1/2 cup fresh cilantro
1/3 cup fresh dill
1 cup fresh parsley
5-6 garlic cloves
1/2 jalapeño pepper
1.5 teaspoons baking powder
2 teaspoons cumin-coriander powder
1/2 teaspoon black pepper powder
1/2 teaspoon cardamom powder
2 tablespoons toasted sesame seeds
2-3 tablespoons lupin flour
1 tablespoon lemon juice
Salt to taste
Soak 2/3 cups of dry lupin splits in water for 4-5 hours.
Once the splits are well soaked and increase in volume by 2.5-3 times, drain the water and put lupin splits in the blender along with all other ingredients except for baking powder and lupin powder.
Blend well without any addition of water. Chill the mixture in the fridge for one hour. Once chilled, add baking powder and 1 tablespoon of lupin flour. Mix well. Only if the mixture is too wet, add more lupin powder till the mixture is just enough dry and well formed into small balls.
Heat oil in a pan above 360 degrees F and deep fry falafel balls till they are golden brown.
Health & Nutrition: Lupin falafel contains 54 g protein / recipe and it can serve two people. Lupin splits are vegan and a source of complete protein, which makes lupin falafel a great protein rich meal for vegans and vegetarians alike. This recipe has one of the highest protein and lowest carbohydrate profile found in no other falafel recipe. The extremely low carbohydrate content of lupin splits makes this recipe keto & diabetic friendly. It also has a very high fibre content which can help weight watchers feel full for longer period.