Ingredients
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1 (15 ounce) can garbanzo beans, rinsed,drained (chickpeas)
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2 cloves garlic
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1 tablespoon fresh rosemary
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3 large eggs
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6 tablespoons water
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2 tablespoons extra virgin olive oil
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3 tablespoons all-purpose flour
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1 1/2 teaspoons ground cumin
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1 teaspoon salt
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1/2 teaspoon baking powder
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6 tablespoons olive oil (or more)
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pomegranate seeds
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1/2 teaspoon ground black pepper
Instructions
- 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.