Chickpea Pancakes With Greens and Cheese

Name: Chickpea Pancakes With Greens and Cheese
Cuisine: Israeli, Asian, Middle Eastern
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)

3 steps

Updated at: Thu, 17 Aug 2023 03:17:59 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories575.7 kcal (29%)

Total Fat43 g (61%)

Carbs23.1 g (9%)

Sugars3.1 g (3%)

Protein24.6 g (49%)

Sodium983.5 mg (49%)

Fiber6.4 g (23%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

½ cupchickpea flour

3 Tbspolive oil

divided

kosher salt

0.5red onion

medium, thinly sliced

4garlic cloves

smashed

1 cupbrussels sprouts

thinly sliced

1 bunchTuscan kale

small, or other kale, ribs and stems removed, thinly sliced

2 tsphot sauce

plus more for serving

4 ozsharp cheddar

coarsely grated

Plain yogurt

for serving

Instructions

Step 1

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 the flour to hydrate.

Step 2

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.

Step 3

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.