Remove the skins from the beans by adding them to a large bowl, filling the bowl with water, agitating the beans, and fishing out the skins that float to the top with a fine mesh strainer. Rinse beans well. No cooking required. Similar to Falafel.

In a food processor fitted with a metal blade, combine the beans, onion, peanuts, thyme, paprika, vinegar, water, vegetable broth concentrate and salt and pulse until completely smooth. Transfer to a medium bowl, cover, and refrigerate for 1 hour.

Remove the batter from the refrigerator, add the bell pepper, parsley, and cornmeal and beat with a wooden spoon for 2 minutes.

In a medium-size saucepan over high heat, warm the grape seed oil until hot but not smoking, about 5 minutes.

Lower the oil to medium high, and in batches of 5, spoon the batter into the oil using the ¾ oz scoop at a time. Fry, stirring around, until golden brown, about 2 minutes. If necessary, adjust the temperature to ensure that the fritters do not cook too quickly.

Transfer the fritters to a paper towel-lined plate and allow them to drain. Transfer the drained fritters to a baking sheet and place in the oven to keep warm.

To serve: 6 Fritters to a bowl and garnish with micro greens as needed.