Tamiya (South Sudanese Chickpea Fritters)

Name: Tamiya (South Sudanese Chickpea Fritters)
Yield: 2
Cuisine: South Sudan
Ingredients: Dried chickpeas, soaked overnight (do not use canned) — 300 g (1.5 cups); Small onion, roughly chopped — 1; Garlic cloves — 3; Small bunch parsley (about 20 g) — 1; Small bunch coriander (about 20 g) — 1; Ground cumin — 1 tsp (5 ml); Ground coriander — 1 tsp (5 ml); Baking powder — 1/2 tsp (2.5 ml); Salt — 1 tsp (5 ml); Chili flakes (optional) — 1/4 tsp (1.25 ml); Vegetable oil, for frying

The Quirky Foodster Team

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Servings

Ingredients

Dried chickpeas, soaked overnight (do not use canned) — 300 g (1.5 cups)
Small onion, roughly chopped — 1
Garlic cloves — 3
Small bunch parsley (about 20 g) — 1
Small bunch coriander (about 20 g) — 1
Ground cumin — 1 tsp (5 ml)
Ground coriander — 1 tsp (5 ml)
Baking powder — 1/2 tsp (2.5 ml)
Salt — 1 tsp (5 ml)
Chili flakes (optional) — 1/4 tsp (1.25 ml)
Vegetable oil, for frying

Method

Drain the soaked chickpeas well and pat dry.
In a food processor, pulse the chickpeas, onion, garlic, parsley and coriander until finely ground but not pureed - the mixture should hold together when pressed.
Transfer to a bowl and stir in the cumin, ground coriander, salt and chili flakes.
Cover and rest the mixture in the refrigerator for 20 minutes, then fold in the baking powder just before frying.
Heat about 5 cm (2 in) of oil in a deep pan to 180°C (350°F).
Shape the mixture into small patties, about 4 cm (1.5 in) wide, and fry in batches for 3-4 minutes until deep golden brown and crisp.
Lift out with a slotted spoon and drain on paper towels.
Serve hot with Salaat Sabaadi and warm kisra or flatbread.

Introduction: Tamiya is South Sudan's take on the chickpea fritter found across the wider region.

Cultural Background: Tamiya is South Sudan's take on the chickpea fritter found across the wider region. Made at home for a quick appetizer or bought hot from street vendors, it is traditionally served alongside a mixed salad and torn flatbread, making it as much a light meal as a snack.

Tips: Using dried, soaked chickpeas rather than canned gives the classic light, fluffy interior – canned beans make the fritters fall apart in the oil. Test the oil with a small piece of mixture first; it should sizzle and rise immediately.

Variations: Add a pinch of ground cardamom for a warmer, more festive flavour. Shape into small balls and serve as party bites with a yogurt dip. Already vegan as written.

Storage: Refrigerate cooked fritters in an airtight container for up to 2 days.

Reheating: Reheat in a hot dry pan or oven at 180°C (350°F) for 6-8 minutes until crisp again; avoid microwaving as it softens the crust.

Nutrition: Approx. 190 kcal, 8 g protein, 8 g fat, 22 g carbohydrate, 6 g fibre per serving (4 fritters).

FAQs:

Q: Can I bake these instead of frying?

A: Yes – bake at 200°C (400°F) on an oiled tray for about 20 minutes, flipping halfway, though the texture will be less crisp.

Q: Why did my fritters fall apart?

A: This usually happens with canned chickpeas or an overly wet mixture – dried, well-drained chickpeas are essential.