Mediterranean Chickpea Latkes
Transform your weeknight dinners with these Mediterranean Chickpea Latkes, a delightful fusion of crispy comfort and wholesome ingredients. Featuring mashed chickpeas infused with aromatic garlic, onion, parsley, and a medley of spices like cumin and coriander, these golden-brown patties bring bold, earthy flavors straight to your table. This quick and easy recipe takes just 30 minutes from start to finish, making it perfect for busy home cooks. Serve these savory latkes with a dollop of creamy Greek yogurt and a squeeze of fresh lemon for a bright, tangy finish. Packed with protein, plant-based goodness, and Mediterranean flair, these chickpea latkes are ideal as a main course, side dish, or party appetizer.
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Recipe Information
Ingredients
- 15 oz canned chickpeas
- 1 small yellow onion
- 2 large garlic cloves
- 0.25 cup fresh parsley
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.25 cup all-purpose flour
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 1 large egg
- 4 tablespoons olive oil
- 0.5 cup plain Greek yogurt (for topping, optional)
- 4 slices lemon wedges (for serving, optional)
Instructions
Drain and rinse the canned chickpeas thoroughly. Pat them dry with a clean kitchen towel to remove excess moisture.
Finely chop the onion, garlic, and parsley, or use a food processor to pulse them until finely minced.
In a large mixing bowl, mash the chickpeas with a fork or potato masher until mostly smooth with some small chunks for texture.
Add the minced onion, garlic, and parsley to the mashed chickpeas. Mix to combine.
Stir in the ground cumin, ground coriander, all-purpose flour, salt, and black pepper. Mix until evenly distributed.
Crack the egg into the chickpea mixture and mix thoroughly to create a cohesive batter.
Heat 2 tablespoons of olive oil in a large nonstick or cast-iron skillet over medium heat.
Using a 1/4-cup measuring scoop, portion the batter into small patties (about 3 inches wide and 1/2 inch thick). Flatten gently with the back of a spoon.
Carefully place the patties into the hot skillet, leaving space between them. Cook for 3-4 minutes per side, or until golden brown and crisp.
Remove cooked latkes from the skillet and place them on a plate lined with paper towels to drain excess oil.
Repeat with the remaining batter, adding the remaining 2 tablespoons of olive oil to the skillet as needed.
Serve warm with a dollop of plain Greek yogurt and a squeeze of fresh lemon juice, if desired.
Nutrition Facts
Calories |
1239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.3 g | 93% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 226 mg | 75% | |
| Sodium | 1712 mg | 74% | |
| Total Carbohydrate | 109.1 g | 40% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 19.9 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 458 mg | 35% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1510 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
