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Hash Brown Potato Falafelkes

By: Sharon Matten January 06, 2022
A cross between a potato latke and falafel, these latkes are great in a pita with Israeli Salad or just by themselves drizzled with tahini!
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Servings: 14

Ingredients

  • FOR THE FALAFEL
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 4 cloves fresh garlic, chopped
  • 1 shallot, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 3 tablespoons all-purpose flour (can be gluten free)
  • FOR THE LATKES
  • 16 - 20 oz Hash Browns (defrosted if frozen)
  • 2 large eggs
  • 1 teaspoon baking powder
  • ½ teaspoon black pepper (to taste)
  • ½ teaspoon salt (optional)
  • Canola/avocado/peanut oil for frying

A cross between a potato latke and falafel, these latkes are great in a pita with Israeli Salad or just by themselves drizzled with tahini!

Instructions

  1. Place the chickpeas, garlic, shallot, fresh parsley, cumin, coriander and flour in a food processor bowl. Process until the mixture is smooth.
  2. Place the hash brown potatoes in a large bowl. Add the eggs, baking powder, salt and pepper. Blend until smooth.
  3. Stir in the falafel mix until completely combined.
  4. Heat the oil in a large skillet until hot.
  5. Form the latke mixture into patties and carefully place in the oil. Fry on both sides until golden brown. Repeat with the remaining raw latke mixture.

Tips

  • You can serve these hot latkes in a pita with Israeli Salad or drizzled with tahini.
  • These latkes can be given a little kick by adding 1/4 teaspoon crushed red pepper.

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