Ingredients
Method
Preheat the oven to 400°. In a small bowl, combine the water and the ground flaxseed, stir well, and set aside.
Squeeze the water out of the spinach and gently separate the spinach so it’s not in one solid ball.
Chop the stemmy part off the artichokes, so you are left with only the thin leaves. Again, separate these leaves so they are not too clumped up.
Use a grater or food processor to grate the potatoes. Use a clean dish towel or two to dry the grated potatoes as much as possible. You want these to be pretty dry so they don’t make mushy latkes.
To a large bowl, add the spinach, artichokes, and potatoes along with the chickpea flour, onion powder, garlic powder, and green onions, and stir well to combine.
Add the flax mixture and continue stirring. Once everything is well-combined, use your hands to make small balls and then flatten the mixture into a thick pancake.
Place the latke on a parchment-lined baking sheet and bake for 25 minutes. Flip them and bake for another 15 minutes or until done.
For the sour cream: Add all of the ingredients to a high-speed blender, occasionally stopping to scrape the sides down with a spatula. Continue blending until smooth.
