Mediterranean Chickpea Latkes

Preparation info
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    • Difficulty


Appears in
Jewish Holiday Cooking

By Jayne Cohen

Published 2008

  • About

Laced with rosemary and garlic, these savory latkes bring to mind the creamy-tasting fritters and crêpes made of chickpea flour in southern France and Italy, but they are fashioned instead from humble canned chickpeas. To serve with fish or vegetarian meals, stir a little crushed dried mint into labneh, sour cream, or crème fraîche, and spoon dollops on the latkes if you’d like, drizzle squiggles of pomegranate molasses attractively on top. Or offer the latkes as an accompaniment to