Sudanese
Taamiya
Sudanese taamiya are crisp little chickpea fritters, warmly spiced with cumin, coriander, garlic, and fresh herbs. They are best eaten hot with bread, salad, and a spoon of shatta.
Watch it madeThe Cooking Foodie · 3:14
Ingredients
- Dried chickpeas1 cup
- Small onion, roughly chopped1
- Garlic cloves3
- Fresh coriander leaves and tender stems1/2 cup
- Fresh parsley1/4 cup
- Ground cumin1 tsp
- Ground coriander1 tsp
- Ground black pepper1/4 tsp
- Dried red chili or shatta powder1/4 tsp
- Salt3/4 tsp
- Baking powder1/2 tsp
- Sesame seeds2 tbsp
- Vegetable oil, for deep-frying3 cups
- Lemon wedges, sliced tomato, and Sudanese flatbread, to serveas desired
Method
- Rinse the dried chickpeas, cover them with plenty of cold water, and soak overnight until well swollen.
- Drain the chickpeas very well and pat them dry with a clean towel.
- Grind the soaked chickpeas, onion, garlic, coriander, parsley, cumin, ground coriander, black pepper, chili, and salt in a food processor or meat grinder until the mixture is finely minced but not smooth.
- Scrape the mixture into a bowl, cover it, and rest it for 20 minutes so the chickpeas absorb the seasoning.
- Stir in the baking powder just before frying.
- Shape the mixture into 10 to 12 small balls or flat patties, pressing each one firmly so it holds together.
- Sprinkle or press sesame seeds onto the outside of each taamiya.
- Heat the oil in a deep pot to 170°C.
- Fry the taamiya in batches for 3 to 4 minutes, turning once, until deep golden brown and crisp.
- Drain on paper towels and serve hot with flatbread, lemon, sliced tomato, and shatta.
Common questions
Can I substitute canned chickpeas for dried chickpeas in taamiya?
Not ideally. Dried chickpeas give the light, crisp texture. Canned chickpeas are too wet and soft, so the mixture can turn pasty and fall apart. If you must use them, drain very well and expect denser patties.
How long does taamiya take to make from start to finish?
Plan for overnight soaking plus about 30 minutes active prep and 20 minutes resting. Frying takes another 15 to 20 minutes in batches. If the chickpeas are already soaked, the whole dish can be finished in under an hour.
What are the most common mistakes when making taamiya?
The biggest mistakes are not drying the soaked chickpeas enough, grinding the mixture too smooth, adding baking powder too early, and frying at the wrong temperature. Too much moisture or hot oil below 170°C can make them break or absorb oil.
How should I store leftover taamiya and can I reheat it?
Store cooled taamiya in an airtight container in the fridge for up to 3 days. Reheat in a hot oven or air fryer until crisp again. Avoid microwaving if possible, since it softens the crust.
What’s the best way to serve taamiya?
Serve it hot with Sudanese flatbread, sliced tomato, and lemon wedges. It also works well with tahini, pickles, or a simple salad. For the best texture, assemble right before eating so the crust stays crisp.