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Carrot Pancakes with Salted Yogurt

['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.

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