Falafel Latkes
Falafel Latkes
These latkes are straight from the holiday menu at Shoo Shoo in New York City. They're a nod to the childhood of Shoo Shoo's chef Shimon Maman, who spent much of his youth in the Middle East. These festive latkes put a spin on the falafel favorite on Shoo Shoo's permanent menu. Serve them with a tangy pomegranate & herb salad and can be paired with yogurt or cashew buter.
Prep Time
10
minutes
Cook Time
10
minutes
Servings
8
Total time: 20 minutes
Ingredients
- 1 pound dry chickpeas
- 1 1/4 cup rolled oats
- 2-3 cloves of garlic
- 1 large onion, roughly chopped
- 1/2 tablespoon salt
- 1/2 tablespoon ground cumin
- 2 teaspoon ground coriander
- 1/4 teaspoon ground black pepper
- 1 pinch chili powder or chili flakes
- 1/2 cup sesame seeds
- 1/3 cup soda water
- 1 cup plain greek yogurt
- 1/2 cup pomegranate seeds
- 1 small red onion, diced
- 3 stalks celery, diced
- 2 tablespoon fresh lemon juice
- 1/4 cup mixed fresh herbs (mint, parsley, etc.), minced
- 1/4 teaspoon salt
- extra virgin olive oil, for drizzling
Directions
- Place the chickpeas in a large bowl and cover with water, leaving several inches of water at the top. Cover with a towel or plastic wrap and soak overnight.
- In the morning, drain and rinse chickpeas. Soak oats for 20 minutes in the same way as the chickpeas. After 20 minutes, strain.
- In a food processor, blend oats, garlic, onion and chickpeas. Add spices and mix well by hand before pulsing again to combine.
- Pour the mixture into a bowl and add sesame seeds and soda water. Mix well by hand until incorporated.
- Form the mixture into small patties. Fry in vegetable oil until crispy, about 4-5 minutes per side. If using a deep fryer, the mixture can be formed into thicker balls, if desired.
- Serve with a dollop of yogurt.
- Combine pomegranate seeds, red onion, celery, chopped herbs, fresh lemon juice and salt in a bowl and mix. Drizzle with oil.