- 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)
- Mix eggs, carrots, cilantro, and chickpea flour in a large bowl (mixture will be loose); season with kosher salt and pepper.
- 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.
- Meanwhile, season yogurt with kosher salt and pepper. Toss greens with lemon juice and remaining 1 tablespoon oil; season with kosher salt and pepper.
- Serve carrot pancakes with salad and salted yogurt, seasoned with sea salt and more pepper.