Contributed by adapted from www.recipezaar.com

Ingredients

1 (15 oz) can Garbanzo beans, rinsed, drained (chickpeas)
2 cloves Garlic
1 Tbs fresh Rosemary
3 large Eggs
6 Tbs Water
2 Tbs Extra-virgin olive oil
3 Tbs All-purpose flour
1 ½ tsp ground Cumin
1 tsp Salt
½ tsp ground Black pepper
½ tsp Baking powder
6 Tbs Olive oil (or more)

Instructions

Blend garbanzo beans, garlic, and rosemary in processor to a coarse paste. Add eggs, 6 tablespoons of water and extra-virgin olive oil; blend until smooth. Add flour, cumin, salt, pepper, and baking powder and blend. Pour batter into bowl. Heat 6 tablespoons of oil in a heavy large skillet over medium-high heat until hot but not smoking. Working in batches, drop batter by heaping tablespoonfuls into hot oil. Cook until golden, about 1 minute per side. Using slotted spatula, transfer latkes to paper towels to drain. Add more oil to skillet as necessary and allow it to get hot before adding more batter. Transfer latkes to plates and serve.

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