Put the beans in a large bowl and cover with water. Soak for 24 hours, checking once or twice to see if you need to add water in order to keep them submerged. Drain the beans well and transfer them to a food processer or blender with all the remaining ingredients except the oil; pulse until finely minced but not pureed, scraping the sides down as necessary; add water a tablespoon at a time if necessary to aide the machine. Taste and determine if seasoned accurately, adjust as desired. Put at least 2 inches (more is better) of oil in a deep, deep saucepan. Turn the heat to medium-high. Scoop out heaping tablespoons of the mixture and shape them into balls or small patties. Fry in batches, without crowding. Total cook time, 5 minutes.