From Bon Appetit (2001). These different latkes have an almost indian taste to them and they are just delicious! Top with sour cream or plain yogurt mixed with fresh mint.
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Units: US | Metric
- 1 (15 ounce) can garbanzo beans, rinsed,drained (chickpeas)
- 2 cloves garlic
- 1 tablespoon fresh rosemary
- 3 large eggs
- 6 tablespoons water
- 2 tablespoons extra virgin olive oil
- 3 tablespoons all-purpose flour
- 1 1/2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon baking powder
- 6 tablespoons olive oil (or more)
- pomegranate seeds (optional)
- 1Blend garbanzo beans, garlic, and rosemary in processor to coarse paste.
- 2Add eggs, 6 tablespoons water and extra-virgin olive oil; blend until smooth.
- 3Add flour, cumin, salt, pepper, and baking powder and blend.
- 4Pour batter into bowl Heat 6 tablespoons oil in heavy large skillet over medium-high heat until hot but not smoking.
- 5Working in batches, drop batter by heaping tablespoonfuls into hot oil.
- 6Cook until golden, about 1 minute per side.
- 7Using slotted spatula, transfer latkes to paper towels to drain.
- 8Add more oil to skillet as necessary and allow to get hot before adding more batter.
- 9Transfer latkes to plates.
- 10Sprinkle with pomegranate seeds, if desired, and serve.
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Nutritional Facts for Mediterranean Chickpea Latkes
Serving Size: 1 (812 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 74.5
- Calories from Fat 48
- Total Fat 5.3 g
- Saturated Fat 0.8 g
- Cholesterol 26.4 mg
- Sodium 166.6 mg
- Total Carbohydrate 4.9 g
- Dietary Fiber 0.8 g
- Sugars 0.0 g
- Protein 1.8 g