You will need:
Food Processor or Blender
Large Bowl
Frying Pan (Skillet)
Food Processor or Blender
Large Bowl
Frying Pan (Skillet)
Ingredients:
2 Cups dried black-eyed peas (soaked overnight)
4 Cups Water, or enough to cover the beans to soak overnight
1/2 cup chopped Onion
1/2 cup chopped Onion
3 cloves Garlic (chopped)
2 Tablespoons Spelt Flour
1/4 teaspoon Pink Himalayan Sea Salt
2 Tablespoons Spelt Flour
1/4 teaspoon Pink Himalayan Sea Salt
1/4 teaspoon Cayenne Pepper
1/4 cup Bell Pepper (chopped)
1/4 cup Bell Pepper (chopped)
4 tablespoons Coconut Oil
Directions:
- Soak the black-eyed peas in a large bowl, on the counter, and in enough water to cover them (as they will absorb the water). Transfer to a container with a lid and refrigerate overnight.
-
The next day, drain all the water out and put them in a food processor or a good blender. You want to puree it to a nice paste. Not too runny, not too thick. You might need to add a few tablespoons of water while the processor is running. Add the onion and garlic; pulse until they have become part of the paste.
Season to taste with salt and a pinch of cayenne pepper.
- Next, in a skillet, heat coconut oil over medium-low heat until it is hot. Spoon the fritter mixture into lime-sized balls then cook in the oil, flipping the fritter over once or twice, until golden brown on both sides. (It usually takes 5-7 minutes on medium heat.)
4.Remove with a fork, spoon, or spatula and drain on paper towels. Serve at room temperature with tahini sauce and red sauce! So filling & good!