INGREDIENTS
4 large eggs, beaten to blend
1 pound carrots (about 8 medium), peeled, coarsely grated
⅓ cup chopped fresh cilantro
¼ cup chickpea flour
Kosher salt and freshly ground black pepper
3 tablespoons (or more) olive oil, divided
1 cup plain whole yogurt
1 cup spicy greens (such as baby mustard greens, watercress, or arugula)
1 tablespoon fresh lemon juice
Flaky sea salt (such as Maldon)
RECIPE PREPARATION
Mix eggs, carrots, cilantro, and chickpea flour in a large bowl (mixture will be loose); season with kosher salt and pepper.
Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high heat. Scoop two ½-cupfuls of carrot mixture into skillet, pressing each to ½” thickness. Cook, rotating skillet occasionally for even browning, until pancakes are golden brown, about 3 minutes per side. Transfer to paper towels to drain. Repeat to make 2 more pancakes, adding more oil to skillet if needed.
Meanwhile, season yogurt with kosher salt and pepper. Toss greens with lemon juice and remaining 1 Tbsp. oil; season with kosher salt and pepper.
Serve carrot pancakes with salad and salted yogurt, seasoned with sea salt and more pepper.
Source: https://www.bonappetit.com/recipe/carrot-pancakes-with-salted-yogurt