Chickpea Pancakes with Leeks, Squash, and Yogurt
Chickpea Pancakes with Leeks, Squash, and Yogurt Chickpea Pancakes with Leeks, Squash, and Yogurt Heat 2 Tbsp.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at crossroadscommunityfarm.com.
Cooking tools:
- Nonstick skillet
- Chef's knife
- Cutting board
- Stove
- Plate
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Spatula
- Aluminum foil
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)
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