- 100–150ml water, or more as needed

- 1 tbsp table salt

- 1 tbsp ground coriander

- 3 garlic cloves, pressed

- 2 tsp baking powder

- 20g fresh dill, finely chopped

- plain flour, as needed

- 1L neutral vegetable oil, for frying

Ta’amia, a beloved street food, is a staple in Sudanese cuisine, known for its crisp exterior and tender, flavorful interior. Made from ground fava beans mixed with garlic, onions, and a blend of spices like cumin and coriander, ta’amia is deep-fried to perfection, resulting in golden, crunchy patties. Often enjoyed with a side of fresh vegetables, pickles, or in sandwiches, it’s a satisfying and versatile dish that pairs well with traditional flatbreads.

In Sudan, ta’amia is more than just a snack; it’s a symbol of communal eating and everyday comfort. Whether served at bustling breakfast stalls or prepared at home, ta’amia holds a special place in Sudanese culinary tradition. The simple ingredients and robust flavors of ta’amia reflect the resourcefulness and rich heritage of the culture, making it a dish that brings people together across generations.

Sudanese ta’amia, like its counterparts across the Middle East and North Africa, has deep historical roots that span across cultures and centuries. While ta’amia is commonly associated with the broader Levantine falafel, the Sudanese version is uniquely made with fava beans, setting it apart from the chickpea-based versions found elsewhere. The origins of this dish trace back to ancient Egypt, where fava beans were a dietary staple, eventually evolving into various forms of ta’amia across the region.

Today, Sudanese ta’amia remains a beloved dish, representing comfort, tradition, and everyday nourishment. It’s a versatile food enjoyed by all, whether as a quick street snack, a hearty breakfast, or a part of larger gatherings. The enduring appeal of ta’amia lies in its ability to connect people to their roots while adapting to modern tastes, making it a cherished element of Sudanese culinary culture.