The Jerusalem Post Magazine - - FOOD -

If you’re tired of fry­ing latkes made from pota­toes, here’s a health­ier al­ter­na­tive. To pre­pare a ve­gan ver­sion, use raw tehina in place of the eggs (1 Tbsp. for each egg), plus one or two ta­ble­spoons of wa­ter.

Makes 12-15 Frit­ters

1 cup dried peas cooked in wa­ter

until com­pletely soft­ened 1-2 eggs or 1-2 Tbsp. raw tehina 2 Tbsp. bread­crumbs or panko 1 large onion, chopped finely Leaves from 5 sprigs of cilantro,

chopped finely

5 sprigs pars­ley, chopped finely ½ packet bak­ing pow­der

1 tsp. soy sauce

Salt and pep­per, to taste

½ tsp. cumin

¼ tsp. hot pa­prika

Olive oil spray


1½ cups sesame seeds

Serv­ing sug­ges­tion:

Mus­tard, may­on­naise, ketchup, sweet chili sauce, chimichurri, harissa and pesto

Drain the wa­ter from the peas and blend in a large cup with a hand blender. Add the rest of the in­gre­di­ents and blend again. Taste and ad­just sea­son­ing.

Line a tray with bak­ing pa­per and spray lightly with olive oil. Pour sesame seeds into a medium bowl. Take some of the pea mix­ture in your hands and form a patty.

Roll the patty in the sesame seeds and then place it on tray. Place all the pat­ties evenly spaced on the tray and then spray olive oil on top.

Bake in an oven that has been pre­heated to 180° for 12-15 min­utes. Check the pat­ties af­ter 10 min­utes to make sure they’ve not dried out or over­cooked, since each oven cooks dif­fer­ently. Serve hot with your fa­vorite condi­ments.

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