Carrot Pancakes with Salted Yogurt
Crispy, savory pancakes made with grated carrots and chickpea flour, served with tangy salted yogurt and a fresh spicy greens salad. A delicious vegetarian main dish that's both nutritious and satisfying.
Ingredients
- •4 large eggs, beaten to blend
- •1 pound carrots (about 8 medium), peeled, coarsely grated
- •⅓ cup chopped fresh cilantro
- •¼ cup chickpea flour
- •to taste Kosher salt, freshly ground pepper
- •3 tablespoons olive oil, divided
- •1 cup plain whole yogurt
- •1 cup spicy greens
- •1 tablespoon fresh lemon juice
- •to taste Flaky sea salt
Cooking Instructions
- 1.
Mix eggs, carrots, cilantro, and chickpea flour in a large bowl (mixture will be loose); season with kosher salt and pepper.
5 min
- 2.
Heat 2 tablespoons oil in a large skillet, preferably cast iron, over medium-high heat. Scoop two 1/2-cupfuls of carrot mixture into skillet, pressing each to 1/2" thickness. Cook, rotating skillet occasionally for even browning, until pancakes are golden brown, about 3 minutes per side. Transfer to paper towels to drain. Repeat to make 2 more pancakes, adding more oil to skillet if needed.
15 min
- 3.
Meanwhile, season yogurt with kosher salt and pepper. Toss greens with lemon juice and remaining 1 tablespoon oil; season with kosher salt and pepper.
3 min
- 4.
Serve carrot pancakes with salad and salted yogurt, seasoned with sea salt and more pepper.
2 min
