Chickpea Pancakes With Greens and Cheese

healthyish vegetarian cheese lunch chickpea flour olive oil kosher salt red onion garlic brussels sprout kale hot sauce cheddar yogurt dinner quick easy weeknight

Chris Morocco

2 servings

Source

Ingredients

½ cup chickpea flour

3 Tbsp. plus 4 tsp. olive oil, divided

Kosher salt

½ medium red onion, thinly sliced

4 garlic cloves, smashed

1 cup brussels sprouts, thinly sliced

1 small bunch Tuscan kale or other kale, ribs and stems removed, thinly sliced

2 tsp. hot sauce, plus more for serving

4 oz. sharp cheddar, coarsely grated

Plain yogurt (for serving)

Method

Preheat oven to 350°. Whisk chickpea flour and ½ cup plus 2 Tbsp. cold water in a small bowl. Whisk in 1 Tbsp. oil and a pinch of salt. Let sit at least 10 minutes and up to 1 hour to allow flour to hydrate.

Meanwhile, heat 2 Tbsp. oil in a large nonstick skillet over medium-high. Add onion, garlic, and brussels sprouts; cook, tossing occasionally, until softened and lightly browned, about 3 minutes. Add kale and cook, tossing often, until tender, about 3 minutes. Add 2 tsp. hot sauce, season with salt, and toss well. Transfer to a medium bowl; wipe out skillet.

Swirl 1 tsp. oil in skillet to coat; heat over medium-high. Pour ¼ cup batter into center of skillet and swirl to form a thin 6"–7"-diameter pancake. Cook until well browned underneath and crispy around edges, about 2 minutes. Flip pancake and cook just until second side is lightly browned, about 1 minute. Transfer to a rimmed baking sheet. Repeat process with remaining batter and 3 tsp. oil to make 4 total. Divide vegetables between 2 pancakes and top with cheese and remaining 2 pancakes. Bake until cheese is melted, 6–8 minutes. Serve topped with yogurt and more hot sauce.