• Peel the parsnips and potatoes
• Grate the parsnips and potatoes, either using a box grater or the attachment on your food processor
  350 g parsnips, 350 g potatoes
• Put the grated veggies into a clean tea towel and squeeze to remove excess liquid. This helps to make a crisp and delicious latke
• Put the potatoes & parsnips in a bowl, then sprinkle over the chickpea flour. Mix well to coat every little piece.
  4 tablespoon chickpea flour
• Drizzle over the olive oil and stir again, making sure there is an even coating of chickpea flour and oil distributed all over the parsnips & potatoes.
  2 tablespoon olive oil, pinch salt to taste
• Preheat your oven to 200°C/392°F/Gas Mark 6
• Line a baking sheet with baking paper
• Use a tablespoon of the mixture and firm it down with another spoon. Slide onto the sheet. Repeat with all the mixture. (How many latkes you end up with, depends on how big they are!)
• (optional but creates a golden finish) Use a brush and brush the latkes with a little extra olive oil.
• Bake in the oven for around 15 minutes or until golden and crispy.

Alternative cooking:

• Pan fry the latkes in batches of 4 or 5. Be sure to push down on the latkes with a spatula before flipping them over to ensure they 'stick' together well.
  extra oil to fry if pan frying.

To Serve:

• Serve with vegan cream cheese and vegan carrot lox.. or just as is!