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Tamayya is a beloved snack in South Sudan, made primarily from chickpeas. This dish holds cultural significance as a popular street food, often enjoyed during gatherings and celebrations. It is typically served warm, making it a delightful treat for any occasion.
Drain the soaked chickpeas and rinse them well.
Place the chickpeas in a food processor and pulse until they are coarsely ground.
Add the finely chopped onion, minced garlic, chopped parsley, chopped cilantro, ground cumin, ground coriander, ground black pepper, salt, baking soda, lemon juice, and flour to the food processor.
Pulse until the mixture is well combined and forms a coarse paste. If the mixture is too wet, add a little more flour until it holds together.
With damp hands, take small portions of the mixture and shape them into small balls or patties, about 1 to 1.5 inches in diameter.
Place the shaped falafel on a plate or tray.
In a deep skillet or frying pan, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C).
Carefully add the falafel balls or patties to the hot oil, being careful not to overcrowd the pan.
Fry the falafel for about 3-4 minutes on each side, or until they are golden brown and crispy.
Use a slotted spoon to remove the falafel from the oil and drain them on paper towels.
Serve the tamayya hot, with pita bread, tahini sauce, salad, and pickles.
Enjoy your meal!
Tamayya is a traditional snack from South Sudan made from ground chickpeas, herbs, and spices, deep-fried to golden perfection.
Tamayya originates from South Sudan, reflecting the culinary traditions of the region.
Key ingredients include dried chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, and black pepper.
Tamayya takes approximately 30-45 minutes to prepare and cook.
Tamayya is often served with tahini sauce, fresh vegetables, or as part of a mezze platter.