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Chickpea Latkes, Mediterranean (P)
Source: Bon Appetit, December 2001
Yield: About 24 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.

Notes: 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 at Middle Eastern markets and some supermarkets), and serve with meat or poultry.

Posted by Annice Grinberg

Nutritional Info Per Serving: N/A