Chickpea Pancakes with Leeks, Squash, and Yoghurt

Ingredients for Chickpea Pancakes with Leeks, Squash, and Yoghurt

• 90ml olive oil, divided

• 1 medium leek, white and pale-green parts only, chopped

• 1/2 teaspoons kosher salt, plus more

• Freshly ground black pepper

• 230g grated peeled squash (such as butternut or kabocha)

• 1 large egg

• 90g chickpea flour

• 1/4 teaspoons baking powder

• 80g plain yoghurt

• 1/4 cup coarsely chopped fresh parsley

• Flaky sea salt (such as Maldon)

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 teaspoons kosher salt, and 120ml 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 yoghurt, 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.