2 c cooked soldier beans, drained (save the stock)
2 tsp cumin
1 tsp turmeric
½ tsp salt
1/4 c finely minced onion, chives, scallion (whichever you have)
2 T minced parsley
1/4 c stock from the beans
2 tsp cider vinegar
a few dashes cayenne
1/3 c flour
sunflower oil for frying

Combine all ingredients except flour in food processor until you have a uniform batter.  Add flour and stir until combined. You can cook right away or store in tightly covered container in fridge for several days. Heat a heavy skillet and add about 3 T. oil. When it is sizzling hot, drop Ts of batter into the pan, flattening each slightly. Saute until golden and crisp. Add oil as needed. Keep warm in oven until serving time.