Stupid-Easy Recipe for Chickpea Karofellpuffer (#1 Top-Rated)

These potato pancakes are a nod to German tradition with a twist.
EQUIPMENT: vegetable peeler; rubber spatula; cheesecloth; zester; heavy duty skillet iron skillet; flat spatula for frying

Satisfy your sweet tooth with this easy-to-make recipe for Chickpea Karofellpuffer.

1. Info for Chickpea Karofellpuffer

• Cook Time: 48 min
• Total Time: 48 min
• Servings: 16
• Calories: 111.03 kcal

2. Ingredients for Chickpea Karofellpuffer

• ⅓ cup (60 g) dried chickpeas
• 4 large russet potatoes peeled and cut into 2 in/5 cm chunks (2 lbs/907g)
• 1 medium yellow onion, peeled and cut into 2 in./5 cm. chunks (220 g)
• 2 large eggs, room temperature (120 g)
• 1 teaspoon (5 g) fine sea salt
• 1 teaspoon (3 g) white pepper, ground
• 1 teaspoon (1 g) fresh thyme leaves
• ¼ teaspoon (1 g) nutmeg, freshly grated
• ⅓ cup (90 ml) canola oil, for frying
• Applesauce or yogurt, as desired for serving

3. Directions:

1. Add the dried chickpeas to your KitchenAid® K400 Blender. Blend on speed 5 for 90 seconds, or until ground fine. (Stop blender to tap down the sides and top of lid every 30 seconds to shake excess flour back down.) Remove chickpea flour from blender and place in small mixing bowl.
2. Put half of the onions and potatoes in blender. Cover the blender and blend on speed 1 for 10 seconds. Remove the lid and scrape down sides of blender with rubber spatula. Continue to blend on speed 1 for 15 more seconds, or until potatoes and onions are an even grated consistency. Lay a cheesecloth into the bottom of a large bowl. Scoop the potato/onion mixture from blender into the center of the cheesecloth, then gather the ends of the cheesecloth and wring as much liquid from the mixture as possible. Place the squeezed potato mixture in a clean bowl, and repeat process with the remaining potatoes/onions. Discard the cheesecloth.
3. Slowly pour out and discard water from the draining bowl until only the white starch is at the bottom. Add the white starch, chickpea flour, eggs, salt, white pepper, thyme, and nutmeg to blender, and blend on speed 4 for 5 seconds. Pour mixture into the bowl with the grated potatoes and onions, and stir with rubber spatula until combined.
4. Cook the pancakes. Preheat a heavy duty skillet or cast iron pan on medium heat. Add 2 tablespoons (10 ml) of canola oil to pan and, with a ¼ cup measurer, pour the batter into the skillet and flatten slightly to make a 4-inch pancake. Cook each side for 3-4 minutes, or until each side is a deep golden brown.
5. Transfer cooked pancakes to a baking sheet lined with paper towels. Add more oil to skillet as necessary during cooking process. Batch yields 16-18 potato pancakes.
6. Serve warm with applesauce, yogurt, or even apple jam.
7. CHEF’S NOTES: Blending potatoes together with the onions is an important step to keep potatoes from turning color.
8. Batter will not keep and pancakes should be cooked immediately.
9. Potato pancakes are best enjoyed freshly made, but can be reheated once in a 400ºF/200ºC/gas 6 oven for 10-15 min.