Mediterranean Latkes with Tahini Drizzle

Yields 12 latkes

• 1 15-oz (425-g) can chickpeas, drained and rinsed
• 2 potatoes, peeled and finely shredded
• 2 eggs
• 1 Tbsp flour
• 3 cubes frozen parsley
• 1/2 –1 tsp za’atar
• 1/2  tsp cumin
• 1/4  tsp garlic powder
• salt and black pepper, to taste
• oil, for frying

Tahini Drizzle

• 1/4  cup tahini
• 1/4  cup hot water
• 2 tsp lemon juice

Place the chickpeas in the food processor fitted with the S-blade and pulse until coarsely chopped. Transfer to a bowl. Add remaining ingredients and mix well to combine.

Pour a generous amount of oil into a large sauté pan. Heat over medium heat until the oil is hot but not smoking.

Fry heaping spoonfuls of batter until golden and crispy. Flip and fry on the other side; transfer latkes to a paper-towel-lined pan. Repeat with remaining batter.

In a small mixing bowl, combine the tahini with water and lemon juice, stirring until smooth. If it’s too thick, add 1 tsp water at a time, until it reaches a drizzling consistency.