These crispy lapka's are a popular snack at partys. You can vary endlessly.
Make plenty ... they are irresistible.
400 grams of cooked lupins, unpeeled
100 gram rolled oats
180 gram water
For Arabic lapka's:
4 teaspoons of ras-el-hanout
2 hands of fresh parsley
salt to taste
For Italian lapka's:
1 teaspoon of thyme
120 grams of green olives
Mix the rolled oats with the water.
Place all ingredients in the food processor and grind to one mass.
Take the mixture from the food processor and form balls.
Fry them in vegetable oil until golden.
Serve the lapka's with a tasty dip, for example:
Tahindip: mix tahini paste, a little lemon juice (or balsamic vinegar), a bit of tamari (or salt) and water.
Veganaise, see how you make this.