Soak the Canned Black Eyed Peas (2 cup) in just enough Water (to taste) to cover them overnight. Once black-eyed peas are soaked, add them to a food processor.
Add Fresh Parsley (2 tablespoon), Safflower Oil (as needed), Soy Sauce (1 tablespoon), and Ground Cumin (1 teaspoon) as well. Process for about one minute until well processed. Heat the Fine Sea Salt (1/2 teaspoon) in a frying pan on the stovetop to 350 degrees F (180 degrees C).
Shape mixture into balls and add to the pan. Cook covered for about 4 minutes, flip, and then cook covered for 4 more minutes. Remove from pan, and place on a paper towel lined plate.
Make the dijon sauce by mixing together the Rice Syrup (1/2 cup) and Dijon Mustard (1 tablespoon) in a small bowl.
Serve croquettes with the dijon sauce, and enjoy!