Tamia are similar to falafel.
An easy Sudanese recipe for this great snack or mezze/appetizer that is probably as popular in the West as in the Middle East, where it originated.
1 can garbanzos/ chickpeas
2–4 cloves garlic
1 green bell pepper, chopped
1 teaspoon coriander seeds
2 tablespoon cilantro/coriander, chopped juice of ½ lemon
1 slice bread
2 tablespoons flour
1 teaspoon sesame seeds plus 1 tablespoon sesame seeds
1 teaspoon baking powder
Salt and pepper
Drain the garbanzos/chickpeas and put them in a blender with the garlic, onion, bell pepper, coriander seeds and cilantro/coriander.
Pour the lemon juice on a plate and soak the bread in it, then squeeze out any excess liquid. Crumble the bread into the mixture.
Stir on blend again, then add flour, the teaspoon of sesame seeds, salt and pepper. Set aside for 10 minutes.
When ready, add the baking powder and mix it in well. Adjust the flavoring and seasoning to taste.
Take up small amounts and shape with your hands into flattish rounds. Scatter the remaining tablespoon of sesame seeds on the patties and then fry these for 2–3 minutes on each side until lightly browned. Serve with pita bread, salad and yogurt.
Reprinted with permission from
One World Vegetarian Cookbook
Troth Wells 2011, Interlink Books, 978-1-56656-834-0, $35 hb, www.interlinkbooks.com.
Troth Wells is an Oxford-based food writer and author of cookbooks including also The Spices of Life (2001), Global Vegetarian Cooking (2010) and Small Planet, Small Plates: Earth-Friendly Vegetarian Recipes (2012), all published by Interlink Books.