- 1 can garbanzo beans
- 2 can garlic cloves
- 1 tablespoon rosemary
- 3 tablespoon eggs
- 6 tablespoon water
- 2 tablespoon extra-virgin olive oil
- 3 tablespoon all-purpose flour
- 1 1/2 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon baking powder
- 6 tablespoon olive oil
- 6 tablespoon pomegranate seeds
CHICKPEA FRITTERS LACED with rosemary are common in parts of France and Italy.
For a terrific side dish that serves eight, top these latkes with a quick sauce made by stirring two tablespoons dried mint into one cup plain yogurt, and offer with fish.
Or drizzle the latkes with pomegranate molasses (found at Middle Eastern markets and some supermarkets), and serve with meat or poultry.
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 of oil in a 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.