Chickpea Pancakes with Leeks, Squash, and Yogurt
Savory chickpea flour pancakes loaded with sautéed leeks and butternut squash, topped with cool yogurt, fresh parsley, and flaky sea salt. These protein-rich pancakes make for a delicious vegetarian meal.
Ingredients
- •6 tablespoons olive oil
- •1 medium leek
- •½ teaspoon kosher salt
- •1 pinch black pepper
- •1 cup squash
- •1 large egg
- •¾ cup chickpea flour
- •¼ teaspoon baking powder
- •½ cup plain yogurt
- •¼ cup fresh parsley
- •1 pinch flaky sea salt
Cooking Instructions
- 1.
Heat 2 tablespoons oil in a large skillet, preferably nonstick, over medium-high.
2 min
- 2.
Add leek, season with kosher salt and pepper, and cook, stirring occasionally, until leek is softened and starting to brown, about 4 minutes. Add squash and season again. Cook, stirring often, until squash is cooked through and softened, about 4 minutes. Transfer vegetables to a plate and let cool.
8 min
- 3.
Wipe out skillet and reserve.
1 min
- 4.
Meanwhile, whisk egg, chickpea flour, baking powder, 1 tablespoon oil, 1/2 teaspoon kosher salt, and 1/2 cup water in a medium bowl; season with pepper and let sit 5 minutes for flour to hydrate. Stir vegetables into batter just to coat.
5 min
- 5.
Heat 1 1/2 tablespoons oil in reserved skillet over medium-high. Add batter by the 1/4-cupful to make 4 pancakes, gently flattening to about 1/4" thick. Batter should spread easily-if it doesn't, thin with a little water. Cook until bottoms are lightly browned and bubbles form on top, about 4 minutes. Use a spatula to carefully flip pancakes over and cook until browned and cooked through, about 2 minutes longer. Transfer to a plate and tent with a sheet of foil to keep warm. Repeat with another 1 1/2 tablespoons oil and remaining batter. Serve pancakes topped with yogurt, parsley, sea salt, and pepper.
12 min
- 6.
Do ahead: Leek and squash can be cooked 2 days ahead; cover and chill. Batter can be made 1 day ahead; cover and chill.
