Acaraje (similar to vada or vadai etc) are fritters from a batter of soaked ground black eyed peas.
The hard part is removing the peels. I gave up rubbing + rinsing at 75% peeled and the result was tasty just a bit gray.
Is there an easier way?
Soaking with baking soda? Parboil a minute?
AfricanBites.com offers these instructions but I don't know if it will make the job easier:
Soak them for about 15 minutes, pulse in the blender or food processor to break the peas (about 5- 10 times or about 10 to 15 seconds) you should do this in small quantities. In a large bowl soak the beans with warm water for about 2 hours or up to 24hours, cover with water until tender. Rub the peas between your hands to take the skin off. The skins will float to the top. Pour off the skins, into a colander; you may have to do this process several times. Most of the skin will come off the peas; Sort through the remaining peas to remove all the skin.
Ottolenghi calls for soaked chickpeas to be drained and cooked 5min in a hot pan while stirring before the simmer phase to get the skins tender. That step worth a try?