Ingredients (for 12 falafels):

• 180 g N&B lupin tempeh
• 30 g of almonds
• 15 g of ground flax seeds
• 1/2 small white onion
• 20 g of chickpea or lupin flour
• 15 g of extra virgin olive oil
• 1 sprig of fresh parsley or coriander
• 1 teaspoon cumin
• b salt
• b water (if needed)

Procedure

• Put all the ingredients in the mixer, add salt and if the mixture is too dry add a little water
• Shape the falafel into quenelles using two spoons.
• Fry in plenty of seed oil or cook in the oven or pan
• Serve the falafel accompanied by a sauce made with vegetable yogurt.