Ingredients

• 4 large eggs, beaten to blend
• 1 pound carrots (about 8 medium), peeled, coarsely grated
• 1/3 cup chopped fresh cilantro
• 1/4 cup chickpea flour
• Kosher salt, freshly ground 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)

Instructions

1. Mix eggs, carrots, cilantro, and chickpea flour in a large bowl (mixture will be loose); season with kosher salt and pepper.
2. Heat 2 tablespoons oil in a large skillet, preferably cast iron, over medium-high heat. Scoop two 1/2-cupfuls of carrot mixture into skillet, pressing each to 1/2" 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.
3. Meanwhile, season yogurt with kosher salt and pepper. Toss greens with lemon juice and remaining 1 tablespoon oil; season with kosher salt and pepper.
4. Serve carrot pancakes with salad and salted yogurt, seasoned with sea salt and more pepper.