Sudanese Ta'mia (Falafel)

In a food processor, combine the soaked chickpeas, chopped onion, garlic cloves, and fresh dill.

Add a splash of water to help the mixture blend.

Blend until the mixture is finely ground but still has some texture, not completely smooth. Scrape down the sides and blend again if necessary.

Transfer the chickpea mixture to a large bowl.

Add the black pepper, ground coriander, garlic powder, ground cumin, and paprika.

Add the whole coriander seeds and baking powder to the mixture.

Season with salt and mix everything together until well combined.

Using a falafel mold or your hands, form the mixture into small, round patties.

Heat a generous amount of vegetable oil in a deep pan over medium-high heat.

Carefully place the ta'mia patties into the hot oil, being careful not to overcrowd the pan.

Fry for a few minutes on each side, until golden brown and crispy.

Remove the cooked ta'mia with a slotted spoon and let them drain on a paper towel-lined plate.

Serve hot with your favorite dips and sides.