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Broad bean balls recipe (tamayya)
- Cuisine: Sudanese
- Makes 20
Sudanese communities prepare this dish as a group, which makes the process far quicker, less labour intensive and, with banter and gossip, lots of fun as well. Soak the broad beans overnight.
Ingredients
180g (1 cup) dried broad beans, soaked in water overnight1 small red onion, chopped
1 long red chilli, chopped
2 garlic cloves, crushed
1 tbsp ground allspice
Vegetable oil, to deep-fry
Pita bread and red onion and tomato salad (optional), to serve
Preparation
Drain broad beans, then peel and discard skins. Process the beans, onion, chilli, garlic, allspice, and salt and pepper in a food processor to a paste.Using two tablespoons, shape 1 tbsp mixture into rough balls. If the mixture is too soft to shape, refrigerate for 30 minutes to firm.
Fill a deep-fryer or large saucepan one-third full with oil and heat over medium heat to 170°C (or until a cube of bread dropped into the oil turns golden in 10 seconds). Working in batches, gently drop broad bean balls into oil and fry, turning halfway, for 5 minutes or until golden and cooked. Remove with a slotted spoon and drain on paper towel. 4 Stuff into pita bread with salad, if desired.
If you enjoyed this Broad bean balls recipe (tamayya) then browse more Sudanese recipes, vegetarian recipes, entertaining recipes, vegan recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.
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