Gluten-Free and Vegan Leek Latkes

Oven-baked leek latkes (levivot) for vegans that are also gluten-free

  • Main DishesType
  • EasyDifficulty
  • 15-30 minPrep. Time
  • 4Serving/Unit


Leek, 2 average sizes
cleaned and finely chopped
Buckwheat flour, 2 flat tablespoons
Gluten-free cornflakes, 3 tablespoons
ground into crumbs
Tapioca flour, 1 heaping tablespoon
or corn starch/potato flour instead
Salt, 1/4 flat teaspoon
to taste
Black pepper, 1/4 flat teaspoon
coarsely ground, to taste
Hawaij, 1/4 teaspoon
to taste
Olive oil, 1 tablespoon
for greasing the baking paper
Olive oil, 12 tablespoons
for greasing, 1 tablespoon over each latke


1. Cook the leek in a boiling water for about 20 minutes and strain (save about 0.25 cup of the cooking water).
2. Grind in a food processor with the water until slightly lumpy.
3. Mix with the rest of the ingredients.
4. Form flattened latkes and place on a baking sheet greased with olive oil.
5. Grease a little olive oil on each latke with a silicone brush.
6. Bake at 350°F (175°C) for about 30 minutes.
7. Eat hot. Delicious for kids too!
8. Bon appetite (:

Total time: ±1 hour

Equipment: food processor.

The preparation method also includes cooking. The nutritional value does not include the hawaij. Gluten-free breadcrumbs can be used instead of cornflakes.

Nutritional Values Serving/Unit 100 Grams
Calories 373 cal 244 cal
Proteins 2 g 1 g
Carbohydrates 24 g 16 g
Fat 30 g 20 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Michal Dinar Recipe by Michal Dinar
Gluten-Free and Vegan Leek Latkes
Delicious leek latkes
Gluten-Free and Vegan Leek Latkes