Sprouted Chickpea Socca with Herb Salad and Yogurt

Name: Sprouted Chickpea Socca with Herb Salad and Yogurt
Ingredients: 1 tsp. Aleppo pepper; 1 tsp. whole coriander seeds; 1 tsp. whole cumin seeds; 2 1 ⁄ 4 cups sprouted chickpeas; 1 cup finely chopped cilantro, plus 1/4 cup whole leaves; 1 ⁄ 4 cup chickpea flour; 2 tbsp. fresh lemon juice; 1 tsp. kosher salt, plus more; 1 ⁄ 2 tsp. freshly ground black pepper, plus more; 3 large eggs, lightly beaten; 3 scallions, finely chopped; 5 tbsp. olive oil; 2 cups loosely packed arugula; 1 ⁄ 4 cup loosely packed basil leaves; 1 ⁄ 4 cup loosely packed flat-leaf parsley leaves; 1 ⁄ 4 cup loosely packed mint leaves; 1 cup plain, full-fat Greek yogurt

www.saveur.com

These thick, dinner pancakes are filled with cilantro, warm spices, and nutrient-rich sprouted chickpeas.

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Ingredients

1 tsp. Aleppo pepper
1 tsp. whole coriander seeds
1 tsp. whole cumin seeds
2 1⁄4 cups <a href="https://www.saveur.com/how-to-make-sprouted-seeds-and-beans-at-home/">sprouted chickpeas</a>
1 cup finely chopped cilantro, plus 1/4 cup whole leaves
1⁄4 cup chickpea flour
2 tbsp. fresh lemon juice
1 tsp. kosher salt, plus more
1⁄2 tsp. freshly ground black pepper, plus more
3 large eggs, lightly beaten
3 scallions, finely chopped
5 tbsp. olive oil
2 cups loosely packed arugula
1⁄4 cup loosely packed basil leaves
1⁄4 cup loosely packed flat-leaf parsley leaves
1⁄4 cup loosely packed mint leaves
1 cup plain, full-fat Greek yogurt