Chickpea Pancakes with Leeks, Squash, and Yogurt Recipe

Name: Chickpea Pancakes with Leeks, Squash, and Yogurt
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 6 tablespoons olive oil, divided; 1 medium leek, white and pale-green parts only, chopped; 1/2 teaspoon kosher salt, plus more; Freshly ground black pepper; 1 cup grated peeled squash (such as butternut or kabocha); 1 large egg; 3/4 cup chickpea flour; 1/4 teaspoon baking powder; 1/2 cup plain yogurt; 1/4 cup coarsely chopped fresh parsley; Flaky sea salt (such as Maldon)

Ingredients

6 tablespoons olive oil, divided
1 medium leek, white and pale-green parts only, chopped
1/2 teaspoon kosher salt, plus more
Freshly ground black pepper
1 cup grated peeled squash (such as butternut or kabocha)
1 large egg
3/4 cup chickpea flour
1/4 teaspoon baking powder
1/2 cup plain yogurt
1/4 cup coarsely chopped fresh parsley
Flaky sea salt (such as Maldon)

	PREP TIME 10m	COOK TIME 20m	TOTAL TIME 30m
YIELD 4 servings

Instructions

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