Chichi Potato Falafel Latkes

• 1 pound Russet potatoes, about 3 medium, peeled
• 3/4 cup finely chopped onions
• 2 1/4 cups canned (about 1 1/2 15oz cans) garbanzo beans (chickpeas), drained
• 3-4 cloves garlic
• 1 1/2 tsp ground cumin
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp ground pepper
• 1/2 tsp baking powder
• 3 tablespoon matzoh meal
• 2 large (or 3 small) eggs, beaten
• olive oil (for frying)
• sour cream & chives, optional

1. Cook potatoes in boiling, salted water until tender. Drain: refrigerate until cold, about 30 minutes. Mash potatoes coursely into large bowl. Mix in onions, lemon juice & zest and red pepper flakes.
2. In food processor, blend garbanzo beans, garlic, cumin, salt, pepper and baking powder until almost smooth. Stir in potato mixture. Mix in the matzoh meal and eggs; blend well.
3. Shape 2-3 tablespoons of the mixture into a ball; flatten into a 1/2" thick patty to form each latke. Repeat to make approximately 24 latkes.
4. Preheat olive oil in a large skillet over medium-high heat. Fry latkes in batches, adding more oil as necessary until each latke is browned and crust is crips, about 4 minutes per side. Drain on paper towels and keep warm.
5. If desired, layer warm latkes with slaw mix and serve with a dollop of sour cream & chives.

potatoes, onions, garbanzo beans, garlic, ground cumin, lemon zest, lemon juice, red pepper, kosher salt, ground pepper, baking powder, meal, eggs, olive oil, sour cream

Taken from food52.com/recipes/7908-chichi-potato-falafel-latkes (may not work)