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Mediterranean Chickpea Latkes

  • 1 15 oz can garbanzo beans (chickpeas) (rinsed and drained)
  • 2 garlic cloves
  • 1 tbsp fresh rosemary
  • 3 large eggs
  • 6 tbsp water
  • 2 tbsp extra virgin olive oil
  • 3 tbsp all-purpose flour
  • 1 1/2 tbsp ground cumin
  • 1 tsp Salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp baking powder
  • 6 tbsp olive oil
  • pomegranate seeds (optional)
  1. 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.
  2. Heat 6 tablespoons oil in heavy large skillet over medium-high heat until hot but not smoking. Working in batches, drop batter by heaping tablespoons 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 make sure it is hot before adding more batter.
  3. Transfer latkes to plates. Sprinkle with pomegranate seeds, if desired, and serve.