I’m not going to lie to you. I’ll spell it out straight. Chickpea latkes are not potato latkes. They are not crispy and golden and potatoey. They probably are not best with apple sauce. They are however, perfect as a base for a variety of toppings and make a great appetizer before any meal. Chickpea latkes still contain potato and they still are lightly fried in oil. They are quick to make and a good departure from the traditional latke.
Chickpea latkes remind me of little corncakes, well, minus the corn of course. Add in the chickpeas and a more pancake like texture and you’ve got this latke’s number. They are spongy, and just like pancakes, they need to be flipped when the bubbles rise to the top. I was wanting a base for a variety of appetizers and these worked out perfect. I topped them with feta and some pomegranate vinegar. If you wanted a double dose of chickpea, I think hummus dolloped on top and a few chickpeas would also taste great. The skies the limit when it comes to toppings!
I make these small so they can be handheld. They are easily warmed up in the oven and aren’t bad at room temperature either. They make a great lunch-just sayin’! Replace the bread in your meal with a few of these slathered with butter or drizzled with Greek yogurt or labneh, and you have a new special treat. Top with some lamb sausage or even some brisket and make open face sliders. Really, these are perfect for that! And in case you are wondering this is not a farinata. No, these are most definitely chickpea pancakes.
Just like these latkes are quick and easy to make-well-I’m going to make this post short and quick to read. Don’t tell Zoe, but I’m going to try and get a quick nap in, while she is off skiing. I’m exhausted and my daughter is wearing me out-but in a very good way!
Makes about 24
Time to Make: About 20 minutes
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
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
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.