Okay, so I've tried this before without success, but this time I think they turned out well. I took the recipe from "Three Guys from Miami." I halved the recipe. Here is what I used:
2 cups canned black-eyed peas (the recipe calls for canned, but I cooked my own)
3 cloves garlic
1/2 tsp salt
1 tsp ground cumin
1 tbsp olive oil
1/2 cup finely chopped onion
1/2 cup finely chopped bell pepper
1 tbsp lime juice
1/4 cup flour
peanut oil for frying (I used vegetable oil)
Since I used dry peas, I covered them with water in a bowl and let them soak overnight. The next morning (they had softened quite a bit already) I made put them in a pot with enough water to cover by a few inches, a dash of salt and a bit of olive oil. I brought it to a boil and lowered to medium heat for about 1/2 hour until tender.
Strain you peas and run rinse twice. Grind the peas, and your peeled garlic cloves in a blender or food processor, adding a little water to soften. The mixture should be thick and lumpy. Mix in your salt and cumin. Saute your onions and pepper in olive oil. (I should have chopped mine finer than in the picture, but no harm was done.) Remove from the pan and add to the mixture. Stir in the flour and the lime juice.
In a deep frying pan add vegetable oil to a depth of about two inches. Heat the oil, not letting it get too hot! Drop your mixture by tablespoonfuls into the hot oil. (I formed small balls in the palm of my hand). Cook a few at a time until golden brown, turning occasionally – about three to four minutes.
Remove from oil and drain on paper towels. Serve hot with lime wedges and hot sauce if desired.