Gluten Free Chickpea Latkes
Russet potatoes: 900 g (peeled and grated)
Onions: 150 g (grated)
Eggs: 2
Chickpea flour: 60 g
Salt: 9 g
Black pepper: 1.5 g
Baking powder: 2 g (optional, for extra lift)
Oil: for frying
These extra crispy chickpea latkes use chickpea flour for lift and texture, creating a gluten free version that is deeply flavorful and ideal for Hanukkah or year round.
“These are one of my mom’s favorite latkes to have at Hanukkah,” shares Rafael “Rafi” Hasid. She enjoys them throughout the year as long as they are extra crispy. “We do this by using chickpea flour, which is a practical update we adopted at the restaurant, and it surprised us by becoming the most requested version.” To keep them crisp, hold the cooked latkes on a wire rack instead of stacking them, since stacking can make them soggy.
- Squeeze the grated potatoes and onion very dry to remove as much liquid as possible.
- Transfer to a bowl and mix with the eggs, chickpea flour, salt, pepper, and optional baking powder.
- Heat a generous layer of oil in a large pan over medium heat.
- Drop spoonfuls of batter into the hot oil and flatten gently.
- Fry until deep golden on both sides, turning once.
- Transfer the cooked latkes to a wire rack so they stay crisp.
- Serve warm with labneh, smoked salmon, salmon roe, or applesauce.
