from Stuart Duckworth


This recipe is from Sudan. It's made from chick peas, onions and garlic. It's almost vegan but uses an egg to bind the paste, vegans could find and recommend a suitable alternative binder, and we would like to hear if there is one.
Tamiah is similar to falafel. The main implement for making tamiah is an old-fashioned Spong type mincer clamped to the kitchen table to mince meat. It takes a lot of effort to make tamiah this way, but makes it coarser textured than using a food processor. If you use a food processor you may find that the pre-cooked paste is rather wet. Before it's cooked the paste should form into balls that don't collapse.



  • 1/2 kilo chick-peas soaked overnight
  • 1 cup old bread
  • 4 onions
  • Garlic to taste (I use nearly a whole globes of garlic)
  • 2 teaspoons baking powder
  • 1 egg
  • salt and pepper
  • 1 or 2 tablespoons sesame seeds if you like.




  • Put soaked, strained chick-peas through the mincer.
  • Soak bread 10 minutes and strain.
  • Mince peas again with bread.
  • Add onion and garlic to mix and mince again.
  • Add salt and pepper, beaten egg and lastly the baking powder and mix well with the hands.
  • Get oil (preferably sesame oil) very hot in a wok.
  • Take a _little_ ball of mix and roll with finger-tips, flatten slightly and drop into the hot oil.
  • Cook five or six at a time. They first sink to the bottom of the hot oil then rise to the surface. I cook them until they are light brown on the outside.


Serve with dips, curry and so on.