Heavenly Healthy and GF Baked Potato Latkes

I was skeptical, but it worked! What do I mean by that?!  Before I share any of my recipes I make sure it comes out right more than once or twice! Our binder in this recipe is the chickpea flour! If you’ve worked with this humble and powerful ingredient before you know it has a pretty dominant character and flavor. But amazingly enough these baked latkes have zero hint of our secret ingredient and the texture and flavor are absolutory incredible!!! The reason I love using chickpea flour is that it is full of fiber and protein and it is also gluten-free which is many times used for people with gluten intolerance. My kids are in love with these latkes. Try it for yourself!



  • 6- 8 potatoes, grated (Yukon gold are the best for this recipe, but you can use any type you have on hand)
  • 1 big onion, finely chopped
  • 1 zucchini, peeled and grated
  • 3-4 Tbsp Chickpea Flour
  • 2-3 Tbsp chopped parsley
  • 1 Tbsp paprika
  • 1/2 tsp turmeric
  • Salt and pepper to taste
  • Oil for spraying ( I use grapeseed oil)
  • Prepare a Baking sheet lined with parchment paper and preheat your oven to 385 F.



1). Place all the ingredients in a bowl.

2). Mix and let sit for 10 minutes until starting to get liquidy.

3). Using a tablespoon, scoop some of the mixture, (allow all the liquids to run down from your hands, squeeze well if needed),  make tight round balls, and place on an oiled parchment paper.

4). Spray some oil on top Bake the first side for about 20 minutes. Using a fork,  carefully flip and cook the other side for 15 more or until nice and golden. (Up to 45 minutes)

5). Sprinkle some salt while it is still hot and serve immediately.











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