Mediterranean Chickpea Latkes
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 24
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground black pepper
- 6 tablespoons water
- 1 1/2 teaspoons ground cumin
- 3 large eggs
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh rosemary
- 3 tablespoons all purpose flour
- 2 garlic cloves
- Carbohydrate 5 g(2%)
- Cholesterol 23 mg(8%)
- Fat 6 g(9%)
- Fiber 1 g(5%)
- Protein 2 g(4%)
- Saturated Fat 1 g(4%)
- Sodium 78 mg(3%)
- Calories 78
Preparation 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.
Preparation 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.
