Pretty much falafel with black-eyed peas instead of chickpeas. Pick any bean you'd like.
2 T chopped parsley or cilantro
1/2 t salt
1 T shoyu (soy sauce)
1 t cumin, ground
2 C oil, to fry
1/2 C honey, agave, or rice syrup
1 T Dijon mustard
Drain soaked beans and process with herbs, salt, shoyu, and cumin. Blend to fine shreds, but to so far that it turns pulpy. Form into small croquettes with a spoon and your hands and fry in oil until golden and crisp. Season with salt as soon as you remove them from oil.
Heat sugar and Dijon over low heat until it bubbles.