Place the soaked beans in a large pot, and add enough water to
cover. Bring to a boil, and cook for about 1 1/2 hours, until tender.
Pour into a colander and let stand for a while so they drain very
well
Heat 1 tablespoon of oil in a large skillet over medium heat. Add
onions, and fry until nicely browned, stirring constantly. Remove
from heat and set aside. Meanwhile, mix together the eggs and
seasoned stuffing mix, and let stand 10 minutes to soften
Use a food processor to puree the beans in batches, and transfer to
a mixing bowl. Puree the onions, and then the stuffing mixture, and
stir them into the beans. Season with garlic powder, Worcestershire
sauce, hot pepper sauce, salt and pepper. Mix until well blended.
Stir in whole wheat flour a little at a time until the mixture is stiff
enough to form patties
Spread the cornmeal out on a small plate. Grab a handful of the
bean mixture, and pack lightly into a ball. Press into the cornmeal to
form a pattie. Gently turn the pattie over, and coat the other side.
Repeat with remaining bean mixture
Heat 1/2 cup of oil in a large heavy skillet over medium heat. Fry
patties until browned on both sides. Remove to paper towels to
drain. Serve in pitas, or on hamburger buns