FOOD SPOTLIGHT: SUDANESE TAMIYA (FALAFEL)

For my deep fry recipe, I will be showing you how to make Sudanese style falafel (tamiya). Sudanese style falafel is a lesser known but equally good version of the infamous Egyptian style falafel. Since it utilizes less ingredients, it is quicker to whip up and even economical.

Enjoy either, or both of these healthy substitutes.

Ingredients

3 cups dry chickpeas

1 white onion chopped

1/2 cup of garlic

1/2 oz fresh dill

1 tsp black pepper

1 tsp baking powder

Salt and Chili powder to taste

Start off by soaking the chickpeas in water overnight (never ever ever use canned chickpeas)

Once they double in size drain the water and put it in a food processor or blender with all the ingredients, and process until a thick, somewhat whipped consistency. (You want it air rated so that it has a light texture when eating and not heavy or dense.

After this heat up several inches of oil in a pan, make sure it’s deep enough because falafel is notorious for sticking.

Take a tablespoon with of falafel and form it into Patties and fry until golden brown on both sides. Before frying you can put raw sesame seeds on the falafel to give it more texture and flavor.

This can be served with the very Sudanese “shatta bil dakwa” which is a very simple peanut sauce of peanut butter, chili powder, lime juice and salt to taste.