Moringa and Black-Eyed Pea Fritters with Tahini Dip
Crispy baked black-eyed pea fritters flecked with moringa powder, served with a lemony tahini dipping sauce.
These fritters take their inspiration from akara, the beloved West African black-eyed pea fritter, with a twist: a spoonful of moringa powder stirred into the batter for extra color and a mild, green flavor. Baking instead of deep-frying keeps them lighter while still delivering a crisp edge.
Black-eyed peas are a legume, and legumes are part of the wider group of phytoestrogen-rich foods often mentioned around menopause and midlife eating. The tahini dip adds sesame's calcium along with a bright, lemony finish, rounding the fritters out into more than just a snack.
Serve them warm as an appetizer, tuck them into a wrap with salad greens, or pack a few for a midday snack — they hold up well at room temperature for a few hours.
Ingredients
Most ingredients here are everyday market staples across West Africa. A handful of specialty items may be easiest to find at a local open-air market or an African grocery store if you're elsewhere.
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