Lupini Falafel

Lupini falafel is an interesting variation of the classic Middle Eastern dish, which is usually prepared with chickpeas or fava beans. Lupini, legumes that are rich in protein and have a slightly bitter taste, can offer a unique flavor to this recipe. Here’s how to prepare Italian-style lupini falafel:

Ingredients

• 250 g of shelled and soaked lupini (if salted, make sure to desalt them well)
• 1 clove of garlic
• 1 small onion
• A bunch of fresh parsley
• A bunch of fresh cilantro (optional for a more Italian variation)
• 1 teaspoon of ground cumin
• 1 teaspoon of ground coriander (if not using fresh cilantro)
• 1/2 teaspoon of baking soda
• Salt and pepper to taste
• Vegetable oil for frying

Preparation

1. Start by putting the lupini in a food processor and pulse them until you achieve a consistency that is not completely fine, but grainy.
2. Add the garlic, coarsely chopped onion, parsley, and fresh cilantro (if chosen) to the lupini mixture. Pulse the food processor again until you obtain a homogeneous mixture.
3. Transfer the mixture to a bowl and season with cumin, coriander powder, baking soda, salt, and pepper, mixing well.
4. Let the mixture rest in the refrigerator for at least 30 minutes; this will help the ingredients bind together.
5. Heat plenty of vegetable oil in a frying pan. Form the lupini mixture into small balls or disks, slightly flattening them.
6. Fry the falafel in hot oil until they are golden and crunchy on the outside, then drain them on paper towels.
7. Serve the lupini falafel hot, accompanied by a sauce made of Greek yogurt and tahini, with a pinch of lemon and salt for a final touch.

Curiosity

In Italy, lupini are often consumed as a snack, typically accompanied by a good aperitif. Using them to make falafel is a way to reincorporate them into more structured dishes, benefiting from their high protein content and the unique taste that can pleasantly surprise the palate.