- 18 ounces white potatoes (about 3 medium)
- 3/4 cup chopped leek (white and pale green parts only)
- 1/3 cup chopped fresh cilantro
- 2 1/4 cups drained canned garbanzo beans (chickpeas; about 1 1/2 15-ounce cans)
- 3 large garlic cloves
- 1 1/2 teaspoons ground cumin
- 1 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon baking powder 3 tablespoons plus additional all purpose flour
- Vegetable oil (for frying)
- Red Bell Pepper Harissa
- Cook potatoes in pot of boiling salted water until tender. Drain; refrigerate until cold,about 30 minutes.
- Peel potatoes; grate coarsely into large bowl. Mix in leek and cilantro.
- Blend garbanzo beans, garlic, cumin, salt, pepper and baking powder in processor until almost smooth. Stir into potato mixture. Mix in 3 tablespoons flour. Using floured hands, shape 2 rounded tablespoons mixture into ball; flatten into 1/2-inch -thick disk, about 2 inches in diameter. Place on lightly floured baking sheet. Repeat with remaining mixture, forming about 24 fritters. (Can be made 1 day ahead. Sprinkle lightly with flour. Cover and refrigerate.)
- Pour enough oil into 2 heavy large skillets to reach depth of 1/4 inch. Heat over medium heat until sprinkle of water sizzles in oil. Coat each fritter with flour. Fry fritters until brown, about 3 minutes per side. Transfer to paper towels; drain.
- Overlap 3 fritters on each plate. Spoon Red Bell Pepper Harissa alongside.