Tamia (Arabian fritters)
Crisp chickpea and herb fritters coated in sesame seeds. Makes 12
Tamia is the Egyptian cousin of falafel: soaked raw chickpeas are ground with dill, coriander, onion, garlic, chilli and cumin, shaped into small patties, coated with sesame seeds and deep-fried until crisp and golden outside and green and fluffy inside. Serve hot with coconut and tamarind chutneys, or tuck them into pitta with salad.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 4
Ingredients
Method
0/5 doneStep 1: Soak 7 oz dried chickpeas overnight in plenty of cold water. Drain well.
Step 2: Put the chickpeas in a blender with 4 tbsp dill (suva bhaji), 3 tbsp fresh coriander, 2 onions, 1 tbsp wheat flour, 2 tsp ground cumin, 1 tsp green chilli paste, 1 tsp garlic paste, 1 tsp lemon juice and 1 tsp salt. Add just a little water and grind to a coarse, thick paste that holds together when pressed.
Step 3: Shape the paste into 12 small balls and flatten each one on your palm. Coat both sides with 2 tbsp sesame seeds.
Step 4: Heat oil in a deep pan to 350°F. Deep-fry the tamia a few at a time for 3–4 minutes until golden brown. Drain on kitchen paper.
12 minStep 5: Serve hot with coconut and tamarind chutneys.
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 11 g
- Carbs
- 33 g
- Fat
- 14 g
- Fibre
- 9 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tamia (Arabian fritters) take?
- About 45 minutes in total: 30 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of dried chickpeas?
- Cannellini or butter beans, same amount.
- What can I use instead of fresh coriander?
- Flat-leaf parsley with a little mint (for people who dislike coriander too).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Potato chakri
Potato chakri are crisp, light spirals made with rice flour and boiled potato, flavoured with ginger, chilli, lemon, sesame and coriander. The potato makes them extra tender-crisp. They keep for about 3 weeks in an air-tight container, so make them ahead for Diwali or guests.
Baklava
The famous layered pastry: crisp sheets of buttered fillo sandwich a filling of almonds, pistachios and cashews spiced with cinnamon, cardamom and saffron. After baking, the hot baklava is soaked in a syrup of sugar, honey, lemon, rose and cardamom and decorated with almond and pistachio flakes. Cut into 40 diamonds; serve with fresh cream or ice cream.