The great thing about Hanukkah for vegetarians is the traditional dish is not chicken, not turkey, but fried pancakes called latkes. The bad thing about Hanukkah for my waistline is the traditional dish is fried pancakes called latkes :) The most traditional latkes are potato, but there are literally hundreds, if not thousands, of variation. Over the next couple of weeks, I’ll share some of my favorites and some I want to try. This first recipe falls into the second category. Chickpeas should make for a somewhat more substantial latke, allowing it to become the main dish, if you like, rather than sitting on the side. Someone described this latke as a cross between a latke and a falafel— sounds good to me.

Chickpea and Potato Latkes

18 ounces white potatoes, about 3 medium
3/4 cup chopped leek, white and pale green parts only
1/3 cup chopped fresh cilantro
2-1/4 cups drained canned garbanzo beans/chickpeas; about 1-1/2 15-ounce cans
3 large garlic cloves
1-1/2 teaspoons ground cumin
1-1/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon baking powder
3 tablespoons plus additional all purpose flour
vegetable oil (for frying)

Cook potatoes in pot of boiling salted water until tender. Drain; refrigerate until cold, about 30 minutes.

Peel potatoes; grate coarsely into large bowl. Mix in leek and cilantro.

Blend garbanzo beans, garlic, cumin, salt, pepper and baking powder in processor until almost smooth. Stir into potato mixture. Mix in 3 tablespoons flour.

Using floured hands, shape 2 rounded tablespoons mixture into ball; flatten into 1/2”-thick disk, about 2” in diameter. Place on lightly floured baking sheet. Repeat with remaining mixture, forming about 24 fritters. (Can be made 1 day ahead. Sprinkle lightly with flour. Cover and refrigerate.)

Pour enough oil into 2 heavy large skillets to reach depth of 1/4”. Heat over medium heat until sprinkle of water sizzles in oil. Coat each fritter with flour. Fry fritters until brown, about 3 minutes per side. Transfer to paper towels; drain.