MEDITERRANEAN CHICKPEA LATKES

iVillage Member
Registered: 03-19-2003
MEDITERRANEAN CHICKPEA LATKES
4
Sun, 12-12-2004 - 11:13pm

These sound more SBD friendly


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 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.


Bon Appétit
December 2001


 


Susan :)

Susan :)

 

Avatar for ummibrahim
iVillage Member
Registered: 03-27-2003
Mon, 12-13-2004 - 12:44pm

Yum, this sounds good!

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iVillage Member
Registered: 04-01-2004
Mon, 12-13-2004 - 6:14pm
If you try it without the flour, please review it for us.
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Avatar for ummibrahim
iVillage Member
Registered: 03-27-2003
Mon, 12-13-2004 - 8:03pm

I sure will!

Ummibrahim with three

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iVillage Member
Registered: 04-01-2004
Mon, 12-13-2004 - 8:14pm
Thank you!
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