Tamia

Soak the dried chickpeas in cold water for at least 8 hours or overnight, then drain thoroughly.

Cut the white bread roll into small pieces and soak in water for 2-3 minutes until soft, then squeeze out excess water.

Peel and roughly chop the onions and garlic cloves.

Pass the drained chickpeas, soaked bread, onions, and garlic through a food mill or pulse in a food processor until the mixture reaches a coarse, crumbly texture that holds together when pressed.

Transfer the chickpea mixture to a large bowl and add the flour, baking powder, salt, black pepper, and coriander seeds if using; mix well until fully combined.

If desired, finely chop the fresh coriander and green pepper and fold into the mixture for added flavor.

Divide the mixture into 12-16 equal portions and shape each into a patty or slightly flattened ball by hand or using a spoon, ensuring they hold together firmly.

Heat oil in a deep frying pan over medium-high heat until shimmering but not smoking, approximately 350°F (175°C).

Carefully place the patties into the hot oil in batches without crowding the pan, and fry until golden brown on the first side, approximately 3-4 minutes.

Flip the patties gently and fry the second side until golden brown and crispy, approximately 2-3 minutes.

Sprinkle sesame seeds over the warm tamia if desired, and transfer to a paper towel-lined plate to drain excess oil.

Serve the tamia warm as a main course or appetizer, traditionally accompanied by salads, sauces, or flatbread.