Baked Akara (Black-Eyed Pea Fritters) with Pepper Sauce

Akara is usually deep-fried, dropped by the spoonful into hot oil until golden and crisp outside, fluffy inside. This baked version chases that same fluffy interior by whipping the blended black-eyed peas until airy, then baking small mounds until they're set and lightly golden.

A quick tomato pepper sauce, simmered while the fritters bake, gives them something to dip into, echoing the pepper sauce these are traditionally paired with on Nigerian streets.

Because the base is entirely black-eyed peas, this is a naturally gluten-free, vegan snack or breakfast that's genuinely high in protein and fiber for something this simple. It's a good option for starting the day with something more substantial than toast, without needing eggs or dairy. Because there's no wheat flour anywhere in the batter, this is an easy one to keep on hand for anyone avoiding gluten, and the fritters freeze well for busy mornings when there's no time to cook from scratch.