Total Time
Prep 10 mins
Cook 3 mins

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.

Ingredients Nutrition


  1. Blend garbanzo beans, garlic, and rosemary in processor to coarse paste.
  2. Add eggs, 6 tablespoons water and extra-virgin olive oil; blend until smooth.
  3. Add flour, cumin, salt, pepper, and baking powder and blend.
  4. Pour batter into bowl Heat 6 tablespoons oil in heavy large skillet over medium-high heat until hot but not smoking.
  5. Working in batches, drop batter by heaping tablespoonfuls into hot oil.
  6. Cook until golden, about 1 minute per side.
  7. Using slotted spatula, transfer latkes to paper towels to drain.
  8. Add more oil to skillet as necessary and allow to get hot before adding more batter.
  9. Transfer latkes to plates.
  10. Sprinkle with pomegranate seeds, if desired, and serve.


Most Helpful

These were very good. They taste a little like falafel, but not as heavy. I sprayed a nonstick frying pan with olive oil spray instead of the 6 tbsps of olive oil & used a measuring tablespoon to drop the batter so the pancakes were about 2". I served them as an appetizer--3 small latkes, some salad greens and a couple of dollops of tehina on the side. They were a tiny bit too salty (and I love salt!) so I'm going to slightly reduce the salt next time.

NiteOwl February 13, 2010

Great consistency and very easy to make. However I found these to be a bit bland. If I make it again will spruce it up with more spices perhaps.

eatrealfood June 28, 2004

These are amazing! I didn't find them salty, maybe that's from the brand of chickpeas? It is definitely a milk flavor with a wonderful hint of rosemary that kicks in after you swallow. I topped them with sour cream, pomegranate seeds and fresh mint.

Diana Johnson || November 04, 2016

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