Mediterranean Chickpea Latkes

Ingredients

• 1 (15 ounce) can garbanzo beans, rinsed,drained (chickpeas)
• 2 cloves garlic
• 1 tablespoon fresh rosemary
• 3 large eggs
• 6 tablespoons water
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons all-purpose flour
• 1 1/2 teaspoons ground cumin
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon baking powder
• 6 tablespoons olive oil (or more)
• pomegranate seeds (optional)

Directions

1. 1

   Blend garbanzo beans, garlic, and rosemary in processor to coarse paste.

2. 2

   Add eggs, 6 tablespoons water and extra-virgin olive oil; blend until smooth.

3. 3

   Add flour, cumin, salt, pepper, and baking powder and blend.

4. 4

   Pour batter into bowl Heat 6 tablespoons oil in heavy large skillet over medium-high heat until hot but not smoking.

5. 5

   Working in batches, drop batter by heaping tablespoonfuls into hot oil.

6. 6

   Cook until golden, about 1 minute per side.

7. 7

   Using slotted spatula, transfer latkes to paper towels to drain.

8. 8

   Add more oil to skillet as necessary and allow to get hot before adding more batter.

9. 9

   Transfer latkes to plates.

10. 10

    Sprinkle with pomegranate seeds, if desired, and serve.