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Wednesday, January 23, 2013

Black-Eyed Pea Croquettes

Pretty much falafel with black-eyed peas instead of chickpeas. Pick any bean you'd like.

2 C black-eyed peas, soaked overnight in water
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.

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