Process the lupine with the tempeh into a paste.
Chop garlic and parsley.
In a bowl, place the paste, season with garlic, parsley, salt and pepper.
Add flour and knead, if necessary, add a few drops of water to bind the mixture.
Divide into balls and form the patties.
You can cook in the oven or pan with a thread of olive oil.
You can save in freezer raw or cooked.