Ingredients

• 1 pound dried black-eye peas, picked through and rinsed
• 1 medium onion, minced
• 6 garlic cloves, minced
• 6 scallions, chopped
• 1/2 cup chopped parsley
• 1 teaspoon ground allspice
• 1/2 teaspoon cayenne powder
• 1 to 2 teaspoons kosher salt
• Freshly ground black pepper
• Vegetable oil, for frying
• Cilantro Yogurt Sauce, for dipping, recipe follows
• 1 cup plain yogurt
• 1/2 cup chopped cilantro
• 1 cup grated and squeezed cucumber
• 1 garlic clove, minced
• 2 tablespoons lime juice
• 1 teaspoon sugar
• Salt
• Pepper

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Instructions

1. In a bowl, cover the beans with water, and soak overnight in a cool or refrigerated place. After draining the beans, peel off the outer skins.
2. In the bowl of a food processor, pulse the beans until the are finely ground. Turn the mixture out into a bowl.
3. In the bowl of the same food processor, put the onion, garlic, and scallions; process until finely chopped. Add onion mixture to beans, and add the rest of the spices. Put the mixture into the refrigerator for 1/2 hour.
4. Heat the oil to 350 degrees F, using a # 40 ice cream scooper or a tablespoon, drop the mixture into the oil, and fry until golden brown. Drain on paper towels or brown paper bags.
5. Serve with Cilantro Yogurt Sauce.
6. Put the yogurt, cilantro, cucumber, garlic, lime juice, and sugar in a bowl and mix to combine. Season with salt and pepper, to taste. Put mixture into the refrigerator until ready to serve.