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Food Fare: Jewish RecipesChickpea Latkes

Typical dish offered at a Bar Mitzvah.

Place chickpeas, garlic and rosemary in a food processor; puree to a coarse paste. Add extra-virgin olive oil, eggs and 6 tablespoons water; and blend until smooth. Add cumin, salt, pepper, flour and baking powder; pulse until well-blended. Transfer batter mixture to a large bowl. Heat 6 tablespoons olive oil in a large, heavy skillet over medium-high heat until hot but not smoking. Drop batter by heaping tablespoonfuls into hot oil and fry until golden on both sides. Drain on paper towels. Repeat with remaining batter, adding more oil to skillet as necessary, allowing oil to get hot before adding more batter. Yield: About 24 latkes.


Suggestions: To serve with non-meat meals, top with labneh (Middle Eastern yogurt), drained plain whole milk yogurt or sour cream, mixed with crushed dried mint, and drizzle with pomegranate molasses. To serve as an appetizer at meat meals or as a side to meat or poultry, gloss with pomegranate molasses or stir a few spoons of pomegranate molasses into applesauce to serve with latkes. Garnish with fresh pomegranate seeds.


Related Link:

Food Fare Culinary Collection: Jewish Cuisine


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