Author Notes: This recipe was a creation of mine while trying to make falafels one day. I happened to see a recipe using potato flakes as the coating for the falafels. When I couldn’t get the darn flakes to stick to the falafels, I got mad and mixed the whole mess together and fried them as pancakes……….and loved them. These go well with a roast of any kind, or, you could make sliders with them (as I do), using a harissa aioli as a secret sauce. – Stockout —Stockout
Food52 Review: The chopped onion, lemon, and cumin in these delicious potato pancakes capture the traditional flavors of falafel very well. The mix of potato and not quite smooth garbanzo bean had a nice, slightly chunky texture and my family was intrigued by the combination of potato pancakes and falafel. I loved Stockout’s harissa aioli serving suggestion and think these would make really fun appetizers topped with different kinds of traditional falafel toppings. —VanessaS
Serves: 8
Ingredients
-
1 pound Russet potatoes, about 3 medium, peeled
-
3/4 cup finely chopped onions
-
2 1/4 cups canned (about 1 1/2 15oz cans) garbanzo beans (chickpeas), drained
-
3-4 cloves garlic
-
1 1/2 tsp ground cumin
-
1 tablespoon lemon zest
-
1 tablespoon lemon juice
-
1 teaspoon red pepper flakes
-
1 tsp kosher salt
-
1/2 tsp ground pepper
-
1/2 tsp baking powder
-
3 tablespoon matzoh meal
-
2 large (or 3 small) eggs, beaten
-
olive oil (for frying)
-
sour cream & chives, optional
Directions
- Cook potatoes in boiling, salted water until tender. Drain: refrigerate until cold, about 30 minutes. Mash potatoes coursely into large bowl. Mix in onions, lemon juice & zest and red pepper flakes.
- In food processor, blend garbanzo beans, garlic, cumin, salt, pepper and baking powder until almost smooth. Stir in potato mixture. Mix in the matzoh meal and eggs; blend well.
- Shape 2-3 tablespoons of the mixture into a ball; flatten into a 1/2″ thick patty to form each latke. Repeat to make approximately 24 latkes.
- Preheat olive oil in a large skillet over medium-high heat. Fry latkes in batches, adding more oil as necessary until each latke is browned and crust is crips, about 4 minutes per side. Drain on paper towels and keep warm.
- If desired, layer warm latkes with slaw mix and serve with a dollop of sour cream & chives.
1 of 2
2 of 2