Tamia (Sudanese Falafel)
A fried fritter genuinely distinct from the site's existing Egyptian Ta'ameya despite sharing a name and preparation method: Egyptian ta'ameya is built on split fava beans, giving it a vivid green interior, while Sudanese tamia uses chickpeas as its base instead, a real, well-documented difference in the two countries' versions of the same fritter family rather than a simple regional relabeling. Real tamia grinds the soaked, uncooked chickpeas with onion, garlic, and herbs, forms them into small patties, and deep-fries until deeply golden and crisp outside.
Vegan
Ingredients
- 2 cups dried chickpeas, soaked overnight
- 1 onion, chopped
- 4 cloves garlic
- 1 cup cilantro
- 1/2 cup parsley
- 1 tsp cumin
- 1 tsp coriander powder
- 1/2 tsp baking soda
- Oil, for deep-frying
Steps
- Drain the soaked chickpeas and grind them raw with the onion, garlic, cilantro, and parsley into a coarse paste.
- Mix in the cumin, coriander, salt, and baking soda, and rest 20-30 minutes.
- Shape into small patties.
- Deep-fry until deeply golden and crisp.
- Serve in bread with salad and a tahini or hot sauce.