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Traditional Israeli Latkes with Tahini

Israeli latkes

The flavors of the Mediterranean shine through in these egg free potato Israeli Latkes with Tahini.  

  • Duration
  • Cook Time
  • Prep Time
  • 4-6Servings


  • 3 Russet potatoes
  • 1/2 bunch parsley
  • 1/2 bunch cilantro
  • 2 cloves garlic
  • 1 onion
  • 1 teaspoon coriander
  • 2 teaspoons cumin
  • 1-2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 tablespoon sesame seeds
  • oil for frying
  • 1 (8 oz.) container Sabra Tahini


1. In a food processor using grating blade, grate the potatoes and remove to a bowl. Switch to the chopping blade and add herbs, garlic and onion. Process until finely chopped, add potatoes and pulse 3-4 times to mix and chop potatoes a bit more.

2. Place mixture in a bowl, add coriander, cumin, salt, pepper and sesame seeds.

3. Bring a large frying pan over high heat and fill with oil. Scoop latke mixture with a spoon and strain liquid out before putting it in the pan of hot oil. Flatten with a fork or spatula and cook until it begins to brown. Flip over and cook on the other side.

4. Remove to paper towels, then serve on a plate with Tahini.