Chanie shows you how to make a batch of delicious Falafel Latkes with Harissa Tahini Sauce.
2 lb yukon gold potatoes1 medium white onion, grated2 eggs1/2 cup parsley, chopped1/2 cup cilantro, chopped2 cloves garlic1 tsp coriander2 tsp cumin1 1/2 tsp kosher salt1/4 tsp black pepper1-2 tablespoons garbanzo bean flour (see note)canola oil, for frying
Grate potatoes by hand or with a food processor and immediately place in a bowl of water to prevent browning. Grate the onion and set aside. Drain the potatoes and put them, along with the grated onion, into a large piece of cheesecloth. Wrap it tightly and squeeze out as much juice as possible into a bowl. Let the juice sit for a bit so the potato starch settles to the bottom. Slowly pour the liquid out of the bowl (into the sink), leaving the potato starch in the bowl. Add eggs, spices, herbs, salt and pepper to the starch and stir to combine. Mix in the grated potatoes and onions and add garbanzo bean flour, as needed, to hold the mixture together. Heat oil in a skillet and fry 1/4 cup of batter at a time until golden brown on both sides. Drain on paper towels.
NOTE: If you don’t have garbanzo flour, you can use matza meal or regular flour. If you don’t like cilantro, you can just double up on the parsley.
For more delicious recipes by Chanie of @busyinbrookly, be sure to check out her blog here!