Ta’amiya Sudaniya (Sudanese Falafel)

Name: Ta’amiya Sudaniya (Sudanese Falafel)
Yield: 6
Cuisine: Sudan
Ingredients: Dried split fava beans, soaked overnight — 300 g (10.5 oz); Small onion, roughly chopped — 1; Garlic cloves — 3; Fresh parsley — 20 g (1/2 cup); Fresh coriander — 20 g (1/2 cup); Ground cumin — 1 tsp; Ground coriander seed — 1 tsp; Baking powder — 1 tsp; Salt — 1.5 tsp; Sesame seeds — 2 tbsp; Vegetable oil, for frying — 750 ml (3 cups)

The Quirky Foodster Team

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Servings

Ingredients

Dried split fava beans, soaked overnight — 300 g (10.5 oz)
Small onion, roughly chopped — 1
Garlic cloves — 3
Fresh parsley — 20 g (1/2 cup)
Fresh coriander — 20 g (1/2 cup)
Ground cumin — 1 tsp
Ground coriander seed — 1 tsp
Baking powder — 1 tsp
Salt — 1.5 tsp
Sesame seeds — 2 tbsp
Vegetable oil, for frying — 750 ml (3 cups)

Method

Drain soaked fava beans well. Pulse in a food processor with onion, garlic, parsley, and coriander until finely ground but not pureed to a paste.
Transfer to a bowl; stir in cumin, ground coriander, and salt. Rest 20 minutes in the refrigerator.
Just before frying, mix in baking powder. Shape into small patties and press sesame seeds onto each side.
Heat oil to 175°C (350°F). Fry patties in batches for 3-4 minutes until deep golden and crisp.
Drain on paper towels and serve warm with bread and salad.

Introduction: Sudanese ta'amiya is traditionally made with fava beans rather than chickpeas, giving it a distinctive earthy flavour and deep green interior.

Cultural Background: Sudanese ta'amiya is traditionally made with fava beans rather than chickpeas, giving it a distinctive earthy flavour and deep green interior. It is a favourite street food and breakfast item throughout Khartoum and beyond.

Tips: Do not use canned or pre-cooked beans — raw soaked beans give the correct texture.

Variations: A chickpea version exists but the split fava bean version is more traditionally Sudanese. Already fully vegan as written.

Storage: Refrigerate cooked patties up to 3 days; uncooked mixture up to 1 day.

Reheating: Reheat in a 190°C (375°F) oven for 6-8 minutes.

Nutrition: Approx. 90 kcal, 4 g protein, 5 g fat, 9 g carbohydrate per piece.

FAQs:

Q: Why did my ta'amiya fall apart while frying?

A: The beans may not have been drained thoroughly, or the mixture needs more resting time before frying.