MEDITERRANEAN CHICKPEA LATKES

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MEDITERRANEAN CHICKPEA LATKES

 

1 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)

 

 

 

 

 

 

 

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

 

todrain. 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.

 

 

 

Makes about 24.

 

 

 

Bon Appétit December 2001

 

 

 

Chickpea fritters laced with rosemary are common in

 

parts of France and Italy. 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, and offer with fish. Or drizzle the

 

latkes with pomegranate molasses (found atMiddle

 

Eastern markets and some supermarkets), and serve with

 

meat or poultry.

 

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