Chickpea Pancakes with Leeks, Squash, and Yogurt
Chickpea Pancakes with Leeks, Squash, and Yogurt
Appetizers, Breakfast dishes, Butternut Squash, Leek, Main Dishes, Parsley, Recipe, Side Dishes
March 29, 2017
Chickpea Pancakes with Leeks, Squash, and Yogurt
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
1Heat 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.
