Mediterranean Chickpea Latkes

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From bon appetit (2001). These different latkes have an almost indian taste to them and they are just delicious! Top with sour cream or plain yogurt mixed with fresh mint.

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Steps

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Blend garbanzo beans , garlic , and rosemary in processor to coarse paste.

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Add eggs , 6 tablespoons water and extra-virgin olive oil.

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Blend until smooth.

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Add flour , cumin , salt , pepper , and baking powder and blend.

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Pour batter into bowl heat 6 tablespoons oil in heavy large skillet over medium-high heat until hot but not smoking.

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Working in batches , drop batter by heaping tablespoonfuls into hot oil.

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Cook until golden , about 1 minute per side.

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Using slotted spatula , transfer latkes to paper towels to drain.

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Add more oil to skillet as necessary and allow to get hot before adding more batter.

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Transfer latkes to plates.

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Sprinkle with pomegranate seeds , if desired , and serve.

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Ingredients

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garbanzo beans, garlic, fresh rosemary, eggs, water, extra virgin olive oil, all-purpose flour, ground cumin, salt, ground black pepper, baking powder, olive oil, pomegranate seeds