Sudanese Ta'mia (Falafel) Recipe | CookOS

Sudanese Ta'mia (Falafel)

Name: Sudanese Ta'mia (Falafel) Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Sudanese
Ingredients: 1 lb dried chickpeas, soaked overnight; 1 medium yellow onion, roughly chopped; 5 cloves garlic; 1/2 bunch fresh dill; 1/4 cup water; 1 tsp black pepper; 1 tsp ground coriander; 1 tsp garlic powder; 1 tsp ground cumin; 1 tsp paprika (or shata); salt, to taste; 2 tbsp whole coriander seeds; 2.5 tsp baking powder; vegetable oil, for frying

Sudanese Ta'mia is a crispy fried chickpea fritter flavored with fresh dill, garlic, and warm spices, traditionally served as street food. This version uses soaked dried chickpeas and a blend of coriander, cumin, and paprika for authentic depth.

🌍Sudanese 🏷️Falafel 🏷️Ta'mia 🏷️Middle eastern 🏷️Chickpeas Vegetarian

About·Privacy·Terms

🏷️

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

thegoldenbalanceonTikTok

Total

30 min

Servings

Difficulty

Medium

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok · by thegoldenbalance

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

thegoldenbalanceonTikTok

Ingredients

1 lb dried chickpeas, soaked overnight
1 medium yellow onion, roughly chopped
5 cloves garlic
1/2 bunch fresh dill
1/4 cup water
1 tsp black pepper
1 tsp ground coriander
1 tsp garlic powder
1 tsp ground cumin
1 tsp paprika (or shata)
salt, to taste
2 tbsp whole coriander seeds
2.5 tsp baking powder
vegetable oil, for frying

14 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
In a food processor, combine the soaked chickpeas, chopped onion, garlic cloves, and fresh dill.
2
Add a splash of water to help the mixture blend.
3
Blend until the mixture is finely ground but still has some texture, not completely smooth. Scrape down the sides and blend again if necessary.
4
Transfer the chickpea mixture to a large bowl.
5
Add the black pepper, ground coriander, garlic powder, ground cumin, and paprika.
6
Add the whole coriander seeds and baking powder to the mixture.
7
Season with salt and mix everything together until well combined.
8
Using a falafel mold or your hands, form the mixture into small, round patties.
9
Heat a generous amount of vegetable oil in a deep pan over medium-high heat.
10
Carefully place the ta'mia patties into the hot oil, being careful not to overcrowd the pan.
11
Fry for a few minutes on each side, until golden brown and crispy.
12
Remove the cooked ta'mia with a slotted spoon and let them drain on a paper towel-lined plate.
13
Serve hot with your favorite dips and sides.

Was this recipe helpful?

Tips & Notes

Pro tips

Soak dried chickpeas overnight but do not cook them; the raw texture is crucial for a light, fluffy interior.
Pulse the mixture just until coarse and crumbly—overprocessing develops gluten and makes dense fritters.
Chill the mixture for at least 30 minutes before frying so patties hold together and stay intact in hot oil.
Use fresh dill, not dried; it's the signature flavor that distinguishes Sudanese ta'mia from other falafel styles.

Substitutions

Fresh dill → fresh parsley (milder, less anise-forward flavor)
Ground coriander → ground fennel (adds anise note; use same amount)
Paprika or shata → cayenne pepper (shata is spicier; start with 1/2 tsp cayenne and adjust to taste)

Storage & make-ahead

Store cooled ta'mia in an airtight container in the refrigerator up to 3 days; reheat in a 350°F oven for 8–10 minutes to restore crispness.

Equipment

food processor · deep frying pan or pot · thermometer (for oil temperature)

Common Questions

Can I use canned chickpeas instead of dried chickpeas?

No. Dried chickpeas soaked overnight are essential for the proper texture; canned chickpeas contain too much moisture and will result in a dense, oily fritter.

What's the difference between ta'mia and falafel?

Sudanese ta'mia uses chickpeas with fresh dill as its signature herb, while Middle Eastern falafel typically uses fava beans or a chickpea-fava blend with parsley and cilantro.

How do I know when the ta'mia is fully cooked inside?

Fry until deep golden brown (3–4 minutes per batch). A fully cooked ta'mia will float to the surface and have a crispy exterior; cut one in half—the center should be hot and cooked through, not raw or pasty.