Tamia (Sudanese falafel)
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Crisp green-hearted fritters of ground chickpeas or fava with dill and coriander, fried at dawn beside the ful pots.
History and culture
The ful stand's inseparable partner — tucked into bread with salad and shatta, it is breakfast for millions and the smell of every Sudanese morning street.
Ingredients
- 2 cups soaked chickpeas or split fava
- 1 onion, garlic
- Dill, coriander, cumin
- Salt, oil for frying
How it is made
- Grind the soaked pulses with onion, garlic and herbs.
- Season; rest the paste 20 min.
- Shape discs and fry in hot oil until deep gold.
- Serve in bread with salad and shatta.