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
- 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
- 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.