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
Test Kitchen Notes
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
Ingredients
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1 pound Russet potatoes, about 3 medium, peeled
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3/4 cup finely chopped onions
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2 1/4 cups canned (about 1 1/2 15oz cans) garbanzo beans (chickpeas), drained
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3-4 cloves garlic
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1 1/2 tsp ground cumin
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1 tablespoon lemon zest
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1 tablespoon lemon juice
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1 teaspoon red pepper flakes
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1 tsp kosher salt
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1/2 tsp ground pepper
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1/2 tsp baking powder
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3 tablespoon matzoh meal
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2 large (or 3 small) eggs, beaten
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olive oil (for frying)
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sour cream & chives, optional
Directions
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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.
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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.
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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.
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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.
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If desired, layer warm latkes with slaw mix and serve with a dollop of sour cream & chives.
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