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.