Chickpea fritters laced with rosemary are common in parts of France and Italy. For a terrific and versatile side dish serving 8, top these latkes with a quick sauce made by stirring two tablespoons of fresh or dried mint into one cup plain yoghurt, and offer with fish. Or drizzle the latkes with pomegranate molasses and serve with meat, poultry – or brown rice and a salad.
1 400g (15-oz) can chickpeas, rinsed, drained
2 garlic cloves
1 tablespoon chopped fresh rosemary
3 large eggs
6 tablespoons water
2 tablespoons extra virgin olive oil
3 tablespoons SR flour
1.5 teaspoons ground cumin
1 teaspoon salt
0.5 teaspoon ground black pepper
0.5 teaspoon baking powder
6 tablespoons (or more) olive oil
Pomegranate molasses or
Fresh mint + yoghurt for dressing
Yield: Makes about 24
Blend chickpeas, garlic and rosemary in processor to a coarse paste.
Add eggs, 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 a large, heavy 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 a slotted spatula, transfer latkes onto paper towels to drain.
Add more oil to skillet as needed, and allow to get hot before adding more batter.
Transfer latkes onto plates.
Dress with either pomegranate molasses, or mint and yoghurt dressing.