SUDANESE TA’MIA

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SUDANESE TA'MIA

Yield 7-8

Prep time

10 Min

Cook time

15 Min

Total time

25 Min

Ingredients

• 2 cans chickpeas
• 1 onion, roughly chopped
• 3 cloves garlic
• green onion or dill
• 1 cup water
• 1 tsp black pepper
• 1 tsp coriander
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp shata (chili flakes)
• salt to taste
• 2-3 tablespoons coriander seed
• 2.5 tablespoons baking powder

Instructions

1. Start by adding chickpeas to a food processor. Toss in sliced onion followed by a few cloves of fresh garlic, a handful of green onion or dill, and a splash of water to help everything blend smoothly.
2. Seal the food processor and start blending until the ingredients begin to break down. Stop to scrape down the sides, then blend again until you’ve got a fine, even mixture — not a puree, but soft enough to shape.
3. Transfer the blended mixture into a large bowl. Now season it generously with black pepper, ground coriander, garlic powder, and cumin. Sprinkle in shata (red chili flakes) for heat, salt to taste, crushed coriander seeds.
4. Add in your baking powder and mix everything thoroughly with your hands or a spatula until it’s evenly combined.
5. Using a falafel scoop or your hands, shape the mixture into small, flat patties. The texture should hold together easily but still feel soft to the touch.
6. Heat oil in a deep pan over medium-high heat. Once hot, carefully lower each piece into the oil, letting them crisp and puff up as they fry.
7. Fry until each ta’mia is golden brown on both sides, then transfer them onto a paper towel-lined plate to drain any excess oil.
8. Serve the Sudanese ta’mia warm, with a side of pickles and yogurt-cucumber salad. Enjoy!

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