Mediterranean Chickpea Latke

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Mediterranean Chickpea Latke

 

 

 

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From Rozanne Gold, Bon Appétit magazine

 

Yield: about 24

 

INGREDIENTS

 

One 15-ounce can garbanzo beans (chickpeas), rinsed, drained

 

2 garlic cloves

 

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 (or more) olive oil

 

Pomegranate seeds (optional)

 

 

 

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 of oil in a 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.

 

TIPS

 

 

For a terrific side dish that serves

eight, top these latkes with a quick

sauce made by stirring two tablespoons

dried mint into one cup plain yogurt. Or drizzle the

latkes with pomegranate molasses (found

at Middle Eastern markets and some

supermarkets.