Phase 1 chickpea latkes and review
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| Mon, 12-13-2004 - 11:11pm |
The kids even liked them!!! Very good, light, looked just like a "regular" pancake. You could make a breakfast version without the spices and serve with yogurt or cottage cheese ( will try it another time).
I omitted the flour and the water from the original version. If you have a good pan you don't need all the oil. I covered the pan w/ a lid and it made them rise higher. Watch out when flipping, they can splatter. I made a batch and they are all gone! My dh put some cottage cheese on his, but I thought they were great plain. Try using your fav spices and make your own version.
MEDITERRANEAN CHICKPEA LATKES (phase 1 version)
1 15-ounce can garbanzo beans (chickpeas), rinsed, drained
2 garlic cloves
1 tablespoon fresh rosemary
3 large eggs
2 tablespoons extra-virgin olive oil
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
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 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. Note: I found that they turned out better on med heat, and I used very little oil in my cast-iron fry pan.
Bon Appétit
December 2001
Ummibrahim with three

'95
Thank you for the review!!!!
Susan :)