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chickpea latkes

Chickpea Latkes with Feta and Pomegranate Molasses

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  • Author: Abbe Odenwalder
  • Prep Time: 20 Minutes
  • Total Time: 20 minutes
  • Yield: 24 Mini Pancakes 1x
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Middle Eastern


These chickpea latkes make perfect appetizers and can be topped with most anything!



1 c canned chickpeas, rinsed and drained
1/3 c chopped shallots
1 peeled medium sized potato
1 T chopped garlic
2 T olive oil
2 eggs
1/2 t ground cumin
1 t harissa
1 t kosher salt
1/2 t freshly ground black pepper
3 T flour
1/2 t baking powder
Olive oil for pan frying

Your choice, but this is what I used:
Chunks of feta
Drizzle of pomegranate molasses
Pomegranate arils
Urfa chile flakes which are smoky and raisin like, and rich
Roasted Chick Peas


Puree the chickpeas, shallots, potato and garlic in a food processor to a coarse paste.

Add the olive oil, and eggs and blend until smooth.

Add cumin, harissa, salt, pepper, flour and baking powder and pulse to blend well. My mixture was very smooth. Pour batter into a large 4 cup measuring cup.

Heat 6 T oil in a large skillet over medium high heat until hot, but not smoking. Pour the batter by heaping tablespoonfuls into the hot oil. These will need to fry on both sides and I found it easiest to flip them when steam bubbles started to appear. (Just like pancakes) Make sure the underside is brown and crisp before flipping. Drain on paper towels. If necessary add more oil as needed, but allow the oil to heat before frying more pancakes.