Falatkes (Falafel Latkes)
Posted on: December 7, 2025. Updated on: December 7, 2025.
by Carolina Gelen
These falatkes deliver the best of both worlds: the herby, spiced flavor of freshly fried falafel with the crispy wispy edges and tender interior of a latke.
Table of Contents
Falatkes (Falafel latkes)
Looking for other Hanukkah recipes? Try:
- Latkes:
- Orange Cardamom Margaritas with Olive Oil Washed Tequila
- Orange Cardamom Olive Oil Cake
- Olive Oil Chocolate Chip Cookies
- Lemon Olive Oil Cake
- Fried Feta Balls with Hot Honey
Falatkes (Falafel Latkes)
Servings: 6 to 8
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Ingredients
Falatkes (makes 12 latkes)
- 1/2 cup dry chickpeas, soaked in water overnight
- 5 garlic cloves
- 3 teaspoons cumin seeds
- 4 teaspoons coriander seeds
- 1/2 teaspoon cayenne pepper
- Juice of 1 small lemon
- 1 cup (40g) fresh parsley, coarsely chopped
- 1 cup (40g) fresh coriander, coarsely chopped
- 1/4 teaspoon baking soda
- 2 small Russet potatoes (600g or 1.3lbs)
- 1 small (200g) yellow onion
- 3 tablespoons cornstarch
- 3/4 cup matzo meal
- 2 eggs
- Salt
- Neutral oil, for frying, such a sunflower, avocado, grape seed, etc.
Tahini Sour Cream
- 1/4 cup (60g) tahini
- 2/3 cup (160g) sour cream
- 1 garlic clove, grated
- Juice of 1/2 lemon (18g)
- 1/4 cup (60g) water
- Salt
Instructions
- Drain the soaked chickpeas. To a food processor with the steel blade attachment, add the chickpeas, garlic, cumin, coriander, cayenne, lemon juice, parsley, cilantro and baking soda.
- Make the falatkes: Pulse the mixture until the chickpeas are coarsely ground. Stop processing once the chickpeas are the size of dry couscous or quinoa. Don’t overmixing or else the chickpeas will turn into mush.
- Add the chickpea mixture to a large mixing bowl. Cover and place in the fridge.
- Coarsely grate the potatoes and onions, using a box grater or the grater attachment of the food processor. Add the potatoes and onion to a clean towel or cheesecloth, wrap it around and squeeze as much liquid out of the vegetables.
- Remove the bowl with the chickpea mixture from the fridge. Add the grated potatoes and onions to the chickpea mixture. Add the cornstarch, matzo meal, eggs and a big pinch of salt. Mix until combined. The mixture should hold together when squeezed in your hand. Add additional matzo meal, if needed to bind the falafel latkes together.
- In a deep cast-iron skillet, heat 2-inches of oil. Heat to 375°F (190°C) over medium heat. Shape about 1/3 cup of the latke mixture into a patty with wispy edges. Working with 3 or 4 latkes at a time, fry for about 4 minutes per side, until golden brown. Adjust the heat as needed. Place on a cooling rack and season with salt.
- Make the tahini sour cream: Add all the ingredients to a bowl
