In food processor, pulse together garlic, green onions, and jalapeño pepper, until finely chopped .

Add beans, bread crumbs, parsley, pepper, salt, and egg; pulse until combined, leaving pieces of bean.

Form into 16 2 inch round patties; dredge in cornmeal & refrigerate 10 minutes.

In a nonstick skillet, heat oil over medium heat ; cook patties, turning once, until golden, 8 to 10 minutes.