High quality protein from lupin beans


These crispy lapka's are a popular snack at partys. You can vary endlessly.

Make plenty ... they are irresistible.

Start up

10 min


30 min

Total time

40 min


20 lapka's


  • 400 grams of cooked lupins, unpeeled
  • 100 gram rolled oats
  • 180 gram water
  • olive oil
  • 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

  • Preparation

    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.
  • Tomato ketchup.
  • Veganaise, see how you make this.