Mexican Bean Latkes
2 cups can chick peas
1 cup can black beans
1 package falafel mix
In a food processor, pulse together the chickpeas and the black beans and eggs together. Then add ¾ of your falafel mix into the chickpea mixture and blend well. Remove chickpea mixture onto a plate. On a separate paper plate, pour out the rest of your falafel mix. Using your hands create small latke patties with the chickpea mixture (as you would a mini hamburger patty). Then dip and coat all sides of your patty in the leftover falafel mixture.
Spray a frying pan well with non stick spray, and on medium-high heat pan fry your patties on both sides approximately 3-4 minutes each side. Serve warm with guacamole and sour cream or Techina.
Tip: This recipe is great to make ahead – refrigerate the chickpea mixture up to 2 days in advance. Fry fresh as needed.
About the Author
For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.