Guest guest Posted December 4, 2004 Report Share Posted December 4, 2004 I love to make falafel and chickpea cakes. Serve them with a refreshing yogurt sauce. Chickpea Latkes 1 15-ounce can garbanzo beans (chickpeas), rinsed, drained 3 garlic cloves 3 eggs or egg substitute 2 tablespoons extra virgin olive oil 6 tablespoons water or broth 3 tablespoons rice flour or cornmeal 1 teaspoon ground cumin dash of pie spice blend with cinnamon dash of ground cayenne pepper 1/2 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon baking powder 6 tablespoons (or more, if needed) light olive or peanut oil, for frying Garnish:: Yogurt sauce, if desired Using a food processor, pulse and blend the chick peas and garlic into a coarse paste. Add in the eggs, oil, water; pulse until smooth. Add the rice flour, cumin, cinnamon, cayenne, sea salt, pepper, and baking powder and blend. Pour the batter into a bowl. Heat 6 tablespoons oil in a large heavy skillet over medium-high heat until hot (but not smoking). Drop the batter by heaping tablespoonfuls into the hot oil. Cook until golden brown, about 1 minute per side. Transfer the latkes to paper towels to drain. Add more oil to skillet as necessary (and allow the oil to get hot). Keep latkes warm in a warmed oven until you are ready to serve. I serve mine on a bed of baby spring greens drizzled with a little homemade vinaigrette. Garnish the latkes with a generous spoon of yogurt sauce: plain yogurt, a dash of lime juice, dab of honey, and spices. Serves 5 to 6. Recipe by Karri Ann 2004. Hanukkah Blessings, Karri Quote Link to comment Share on other sites More sharing options...
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