Carrot Pancakes With Salted Yogurt
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)
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