Photo credit Stephanie Ganz
Prep Cook Yield Ready In
15 minutes 15 minutes 4 servings 30 minutes

These Latkes Have a Brilliant Secret Ingredient from Trader Joe’s

Easy, savory and perfect paired with tahini yogurt for dipping.

There’s something about the miracle of the Hanukkah oil that really speaks to me. Maybe because it’s the excuse I’ve been looking for to eat nothing but fried foods for a week straight. When Hanukkah comes around, my family and I gorge ourselves on latkes loaded with sour cream and gravlax or, ideally, caviar. But as the week wears on, I start to look for new ways to put fried goodness on the table. Enter: these falafel latkes. 

I combine Trader Joe’s boxed falafel mix with russet potatoes, onion and egg for a vibrantly seasoned, extremely easy version of the classic Hanukkah staple. TJ’s falafel mix is redolent of cumin and garlic, which I love, but feel free to use your favorite mix. Because falafel is meant to be fried anyway, this recipe results in perfectly crispy-on-the-outside, pillowy-on-the-inside latkes every single time.


For the tahini-yogurt sauce:

  • 1 clove garlic
  • 1 cup plain yogurt
  • ¼ cup tahini paste
  • Juice of one lemon
  • Salt and pepper, to taste

For the latkes:

  • ½ cup vegetable oil, for frying
  • 2 russet potatoes
  • 1 small onion
  • 2 eggs
  • 1 cup Trader Joe’s Falafel Mix


  1. To make the tahini-yogurt sauce, mince garlic and combine all ingredients, tasting and adjusting seasoning as necessary. This sauce can be made up to three days in advance and stored in the fridge.
  2. Wash, peel and shred potatoes with a box grater or in a food processor. Cover with water in a medium bowl. 
  3. With the box grater or in the food processor, shred the onion and set aside. Use a fork to briefly whisk eggs. 
  4. In a medium skillet, heat ¼ cup vegetable oil over medium heat until a drop of water sizzles. Drain potatoes and use a kitchen towel to dry thoroughly. Combine potatoes and remaining latke ingredients, and mix to combine.
  5. Form latkes by hand, ¼-½ cup in size, and gently place in the hot vegetable oil. Cook for about 4 minutes on each side or until golden brown. Place cooked latkes on a baking sheet over a sheet pan, and sprinkle with salt. Use the remaining ¼ cup of vegetable oil as needed to keep a consistent layer of oil in the pan.

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