Chickpea Pancakes with Leeks, Squash, and Yogurt


Chickpea Pancakes with Leeks, Squash, and Yogurt

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March 29, 2017

Chickpea Pancakes with Leeks, Squash, and Yogurt


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)


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.