Combine the blackeyed peas, onion, garlic, and herbs in a food processor and puree. Don't worry if mixture never reaches fully smooth consistency.
Transfer to a bowl and mix in baking powder and flour. Refrigerate for at least 30 minutes.
Roll black-eyed pea into medium sized oblong balls and then flatten to desired shape.
Heat oil in large skilet and fry the falafals for about 3 minutes per side.
Remove from oil and let cool and drain on cooling rack or paper towel lined pan.
Serving: 0g | Calories: 658kcal | Carbohydrates: 76g | Protein: 37g | Fat: 26g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 619mg | Potassium: 1699mg | Fiber: 17g | Sugar: 10g | Vitamin A: 305IU | Vitamin C: 8.1mg | Calcium: 384mg | Iron: 13.2mg