Crispy akara with smoked sesame sauce

Ingredients:

Bean fritters

• 450 g black-eyed beans, sorted
• 1 and 1/4 cups chopped shallots
• 1 cup diced sweets of various colors (red, yellow, and green)
• 0.5 cup finely chopped green onions, dark green parts only
• 2 tablespoons of crushed garlic
• 1 teaspoon coarse salt
• 1.5 cups rice flour
• Frying oil with a high smoke point, such as refined coconut oil or shortening

Smoked sesame sauce

• 1/2 cup organic tahini sauce made with toasted, not raw, sesame seeds, such as Mighty Sesame Co.
• 1 tbsp. l. smoked paprika
• 1.5 tsp. blue agave syrup
• 1 tsp. dried onion flakes
• 1 teaspoon granulated garlic or garlic powder
• 0.5 tsp coarse salt
• Zest and juice of half a lemon
• 2 tablespoons unsalted rice vinegar
• Special equipment: deep fat thermometer

Preparation:

1. Rinse the beans, place them in a large bowl or saucepan, and cover with water. Soak for 6–8 hours. Drain in a sieve or colander.
   
   
   Beans can be soaked for up to 24 hours (partially at room temperature on the counter, then covered and refrigerated or in a cool place overnight). The longer the beans soak, the easier it will be to remove the skins. It's okay if some skins remain.
2. Remove the skins from the beans in one of two ways: either mash the wet beans (about 1/4 cup at a time) between your palms (an ancient African method); or blend the beans in a food processor with a little of the soaking water for a few minutes, then rinse and process in batches, picking out and removing the skins.
3. Place the beans in a food processor and process, adding about 0.5 cups of fresh water, until a thick paste forms. Stir in the shallots, bell pepper, green onions, garlic, and salt and pepper to taste, blending until smooth. Transfer the paste to a bowl, add the rice flour, and process until a thick dough forms.
4. In a medium or large cast iron skillet, melt a few centimeters of coconut oil or shortening (at least 2.5 cm from the edge). Heat over medium-high heat to 190°C.
5. Carefully drop at least 1 tablespoon of the bean mixture into the oil using a long-handled spoon. Deep-fry until golden brown, 2–3 minutes per side.
6. Transfer the balls to paper towels to drain excess oil, then transfer to a serving tray. Reheat the oil to the desired temperature between batches. Serve with sesame sauce.
   
   Smoked sesame sauce:
   
   Transfer the tahini to a measuring cup with a spout (large enough to whisk the ingredients together and then pour out). Add the paprika, agave nectar, onion flakes, garlic, salt, lemon zest and juice, and whisk or stir vigorously until smooth.
7. Add the rice vinegar and stir; you'll notice the mixture taking on a paste-like consistency, but don't panic—this is normal. Stir in 1/4 cup warm water until the sauce becomes creamy again.
   
   
   Tahini consistency varies greatly depending on the brand. This recipe uses a thin, runny sauce that doesn't separate much. Don't panic if the creamy tahini turns into a thick paste after adding the vinegar. Just add warm water!
8. Stir and pour from a measuring cup into a serving bowl, or better yet, into individual sauceboats.