Ta’mia (طعمية / Sudanese-Style Falafel)
Prep time: 6–8 hours or overnight (inactive soaking time) + 15 minutes
Cook time: 15 minutes
Total time: ~7 hours 30 minutes
Servings: 4–6 servings (makes a large batch of patties)
Country of Origin
Sudan
Description
Ta’mia is the Sudanese adaptation of falafel. While variants of falafel are eaten across the Levant and Egypt, Sudanese ta’mia stands completely apart due to its distinct shape and texture. Prepared with dried chickpeas, plenty of fresh dill, and garlic, it is shaped into small, unique, dish-shaped disc patties that fry up incredibly crispy on the outside while maintaining a light, soft center.
Presentation & How It's Eaten
Ta’mia is traditionally served warm, piled high on a communal plate. It is a beloved street food and a breakfast or dinner staple, frequently stuffed into pocketed flatbreads alongside fresh salads, hard-boiled eggs, and a signature spicy peanut-yogurt dipping sauce (shatta).
Ingredients
250g dried chickpeas (soaked 6 to 8 hours or overnight)
100–150ml water (plus more as needed)
1 tbsp table salt
1 tbsp ground coriander
3 garlic cloves, pressed
2 tsp baking powder
20g fresh dill, finely chopped
Plain flour (as needed to adjust moisture)
1L neutral vegetable oil (for deep-frying)
Step-by-Step Directions
Process the Chickpeas: Drain the soaking water completely from the chickpeas. Grind them down to a coarse, malleable paste using one of two methods:
Mincer Method: Pass the chickpeas through a mincer plate (6mm or ¼ inch hole diameter) a total of three times until the mixture can easily form a solid mass when compressed.
Food Processor Method: Blend the chickpeas with 50ml of water for 8 to 10 seconds, then pulse continuously to achieve a coarse, thick, non-puréed texture. Transfer to a bowl.
Season the Paste: Add the salt, ground coriander, pressed garlic, baking powder, finely chopped dill, and 100ml of water to the chickpea base. Mix thoroughly. The mixture should hold together easily when shaped.
Consistency check: If it feels too dry, add a splash of water. If it is too wet, fold in plain flour in small increments.
Heat the Oil: Line a large plate or tray with kitchen towels. Pour 1 liter of neutral oil into a deep frying pan and set it over medium to high heat.
Shape the Ta’mia: Place a full tablespoon of the mixture into the center of one palm. Press down gently with your other palm to flatten it into a disc. Use your fingers to smoothly tidy and compress the edges back toward the center. Flip the patty between your fingers to ensure both sides are uniform and the disc stays fully intact.
Fry to Golden Perfection: Carefully lower the shaped patties into the hot oil (it should sizzle immediately). Deep fry in batches for about 4 minutes total, turning occasionally, until a rich golden brown on both sides.
Drain and Serve: Remove the falafel with a slotted spoon, letting them drain in a wire sieve briefly before moving them onto the paper towels. Serve warm.
Optional
Extra Herbs & Spices: Mix 20g of finely chopped fresh coriander (cilantro), 1 tablespoon of whole coriander seeds, and/or 1 tablespoon of ground cumin into the ground chickpea paste.
Aromatic Crunch: Run 1 seeded, trimmed green chili or 1 quartered medium onion through the mincer/processor along with the chickpeas.
Sesame Crust: Press approximately ¼ teaspoon of raw sesame seeds firmly onto the outside of each patty right before dropping it into the hot oil.
Bean Variations: Substitute the chickpeas with an equal amount of soaked dried fava beans or black-eyed peas. If using tinned pre-soaked beans (400g), you can skip the soaking period entirely and mince them directly.
Egg Binding: Whisk 1 large beaten egg into the chickpea mixture to improve the structural hold of the patty (reduce the initial water added to ensure it doesn't get too wet).
Cooking Tips
The Baking Powder Trick: For an incredibly light and ultra-crunchy exterior, mix your baking powder with a tiny dash of water in a small cup until it actively foams up before folding it into the chickpea mixture.
Handling the Dough: Wearing disposable plastic food gloves can make shaping the patties much easier, as the wet chickpea paste will slide off the gloves much cleaner than bare skin.
Make-Ahead Freezing: The spiced minced chickpea base freezes beautifully. If you plan to freeze a batch, omit the fresh herbs, garlic, and baking powder. Thaw the base completely later on, and stir those fresh ingredients in right before shaping and frying.
Keep Warm: If you aren't serving them immediately, tent the cooked ta’mia tightly under aluminum foil to prevent them from drying out and turning hard.
Nutrition Facts
(Estimated per serving, based on a 5-serving breakdown of the batch including oil absorption from frying)
Calories: ~290 kcal
Total Fat: 15g
Saturated Fat: 2g
Cholesterol: 0mg
Sodium: ~1390mg (Adjustable by reducing table salt)
Total Carbohydrates: 31g
Dietary Fiber: 8g
Sugars: 5g
Protein: 10g
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