Chickpea and Leek Latkes (with Tzatziki Sauce)

Not all latkes are what you traditionally think of as... well... latkes. When they think of latkes, almost everyone immediately assumes potato pancakes - a mixture of potato, egg, onions (most of the time), etc.. However, there are lots of festive pancake recipes that take on all sorts of culinary themes - there are European, Asian, Middle Eastern - I bet almost every region in the world has some type of variation of savory pancake. Here's a bent on a fried pancake that has a little bit of a Middle Eastern flair with Chickpea and Leek flavors. As my wife put it, almost seems like a falafel recipe. Please be open to new fritter flavors and enjoy it!

Latkes Ingredients

• 1 Can of garbanzo beans

• 2 Leek stems washed, drained, and thinly sliced (use only the white part)

• 2 eggs beaten

• 1 ½ Tablespoons all purpose flour

• 1 ½ Tablespoons chopped parsley

• Salt and pepper for seasoning (to taste)

• 2 Tablespoons olive oil (for sautéing leeks)

• 2 - 3 Tablespoons olive oil (for frying latkes)

Tzatziki Sauce Ingredients

• 1 cup of plain whole Greek yogurt (not low fat)

• 1 cucumber cut into small cubes

• 2 minced garlic cloves

• 1 teaspoon freshly squeezed lemon juice

• 2 Tablespoons chopped dill

• Sea Salt and pepper for seasoning

Yields Approximately 10-12 Pancakes

Latkes Directions

1. Place chickpeas in a bowl and use a fork to roughly mash (how fine the texture of the mashed chickpeas will be a matter of preference).

2. Heat skillet over low - medium heat and add 2 tablespoons of oil. Place leeks in the skillet and sauté for approximately 2-3 minutes (you want the leeks to soften but not brown).

3. Add sautéed leeks, beaten eggs, flour, and 1 tablespoon of parsley into the bowl with the mashed chickpeas and stir until well combined. Season to taste.

4. Heat oil in a non-stick frying pan over medium high heat. To cook 4 fritters at a time, place four 60ml (1/4-cup) quantities of batter around edge of the pan, allowing room for spreading. Cook for 2-3 minutes or until golden underneath. Turn and cook for a further 2-3 minutes. Transfer to a plate and cover with foil to keep warm. Repeat to make 12 fritters.

5. To serve, place fritters on your plate and top with tzatziki sauce. Sprinkle with remaining parsley to garnish

Tzatziki Sauce Directions

1. Place all ingredients (except for the salt and pepper) in a small bowl and mix to stir thoroughly. Season to taste with a sprinkling of sea salt and fresh ground black pepper. I would suggest making up the Tzatziki sauce an hour or two before you want to serve to get all the flavors to meld together.

As Always Best Regards and BonAppetIT!!!

The I.T. Gourmet