Mediterranean Chickpea Latkes

"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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photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
Ready In:
13mins
Ingredients:
13
Yields:
24 latkes
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ingredients

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directions

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

Questions & Replies

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Reviews

  1. NiteOwl
    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.
     
  2. eatrealfood
    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.
     
  3. DianaEatingRichly
    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.
     
  4. Iceland
    I made these for dinner tonight. I used kidney beans and corn. I also used only 1 egg and 1 eggwhite and added oat meal to boost the protein up. thanks for sharing, ii will make this again.
     
  5. Wrestler
    These are great! Love the nutrition of the chick peas, they hold together well, and they taste great. Nice with a side salad. One of those recipes I'll definitely serve again - makes a quick, nutritious meal.
     
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Tweaks

  1. NiteOwl
    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.
     

RECIPE SUBMITTED BY

I am 28 years old and work as a lawyer for a national organization. I live with my husband David in the beautiful city of Ottawa.
 
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