This is related to the well known Falafel or Ta’miyyah, yet different and unique in its own way . We usually have these as appetizers during Ramadan Iftar [meal at the break of ones fast at sunset]. It’s usually served with a favorite spicy dip made with red chilly pepper sauce, tamarind concentrate [paste], lemon, and salt. It’s very easy to make, and freezes well so you can make a large amount and freeze it for later use.
You will need:
1) 2 cups of black eyed peas. Washed and soaked in water overnight.
2) 2 onions quartered
3) 1 green chilly pepper halved
4) half a bunch of cilantro, washed, and roughly chopped
5) 2 cloves of garlic
6) 4 stalks of green onions, roughly chopped
7) salt to taste
8 ) 1 tbslp of ground cumin
9) 1 tblsp of ground coriander
10) 1/2 tsp of tumeric
11) ground red chilly pepper
12) oil for frying–you will be deep frying.
Drain the black eyes peas and place in food processor. Grind in processor, but be careful not into a paste. Refer to picture below, so you just want to coarsely grind the peas. Add all the vegetables to the processor as well and grind well. Empty into a bowl, and add all the spices and mix well. Be generous with the spices, the less you put the less aromatic and tasty the little bagya’s turn out.
Place oil under medium heat. You know it is at the right temperature when bubbles form when you insert a wooden spoon. You can shape the mixture into small patties, or use the mold for Falafel sold in Middle Eastern stores. Fry until golden brown. Enjoy with your favorite dip.