Chickpea Pancakes with Leeks, Squash, and Yogurt

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Chickpea Pancakes with Leeks, Squash, and Yogurt

Yields1 Serving
 6 tablespoons olive oil, divided
  1 medium leek, white and pale-green parts only, chopped
  ½ teaspoon kosher salt, plus more
  Freshly ground black pepper
  1 cup grated peeled squash (such as butternut or kabocha)
  1 large egg
  ¾ cup chickpea flour
  ¼ teaspoon baking powder
  ½ cup plain yogurt
  ¼ cup coarsely chopped fresh parsley
  Flaky sea salt (such as Maldon)
1

Heat 2 Tbsp. oil in a large skillet, preferably nonstick, over medium-high. 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. Wipe out skillet and reserve.

2

Meanwhile, whisk egg, chickpea flour, baking powder, 1 Tbsp. oil, ½ tsp. kosher salt, and ½ 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.

3

Heat 1½ Tbsp. oil in reserved skillet over medium-high. Add batter by the ¼-cupful to make 4 pancakes, gently flattening to about ¼” 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 1½ Tbsp. oil and remaining batter. Serve pancakes topped with yogurt, parsley, sea salt, and pepper.

4

Do Ahead:Leek and squash can be cooked 2 days ahead; cover and chill. Batter can be made 1 day ahead; cover and chill.

Ingredients

 6 tablespoons olive oil, divided
  1 medium leek, white and pale-green parts only, chopped
  ½ teaspoon kosher salt, plus more
  Freshly ground black pepper
  1 cup grated peeled squash (such as butternut or kabocha)
  1 large egg
  ¾ cup chickpea flour
  ¼ teaspoon baking powder
  ½ cup plain yogurt
  ¼ cup coarsely chopped fresh parsley
  Flaky sea salt (such as Maldon)

Directions

1

Heat 2 Tbsp. oil in a large skillet, preferably nonstick, over medium-high. 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. Wipe out skillet and reserve.

2

Meanwhile, whisk egg, chickpea flour, baking powder, 1 Tbsp. oil, ½ tsp. kosher salt, and ½ 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.

3

Heat 1½ Tbsp. oil in reserved skillet over medium-high. Add batter by the ¼-cupful to make 4 pancakes, gently flattening to about ¼” 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 1½ Tbsp. oil and remaining batter. Serve pancakes topped with yogurt, parsley, sea salt, and pepper.

4

Do Ahead:Leek and squash can be cooked 2 days ahead; cover and chill. Batter can be made 1 day ahead; cover and chill.

Notes

Chickpea Pancakes with Leeks, Squash, and Yogurt
IngredientsDirections
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