Soak the black-eyed beans in cold water overnight (at least 4 hours). Chop the onion and garlic and puree with the beans. Season the mixture with salt, pepper, paprika and cumin, depending on your preference. The mass can be tasted raw to taste. Shape the mixture into balls (approx. 3 cm in diameter) and turn them in flour. Work carefully, the mixture is quite soft, but holds together well when frying
Heat the oil and fry the balls. The frying time depends on the size of the balls, the heat and the amount of oil.
Personally, I prefer to take a little less oil and turn the balls twice instead of letting them float in the oil.
Then drain on paper towels.
Tastes warm or cold (at least to us). In addition, a large portion of salad / cooked vegetables, yoghurt sauce (e.g. tzatziki), bread / rice or whatever you want.
The recipe comes from my husband`s homeland (Gambia) and is cooked with some minor modifications in many areas of West Africa.
Of course you can leave out the mentioned spices or exchange them for various others (curry, harissa, coriander etc.).
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