These cheesy, green-y, and utterly satisfying chickpea pancakes were inspired by Healthyish contributor Aliza Abarbanel’s favorite work-from-home comfort lunch. “I’ve filled these pancakes with just about every leftover in the fridge, from cooked greens to roasted mushrooms to marinated lentils, but melty cheese remains a constant,” she says. Gluten-free and packed with protein, chickpea flour pancakes come in many variations across the world, from Indian besan chilla to French socca to Italian farinata. If you don’t feel like or have time to make pancake batter during your lunch break (though we highly recommend it!) large flour or alt-flour tortillas work wonderfully as a substitute; just fold the cooked greens and cheese inside the tortillas and heat directly in the skillet to melt the cheese.
