Chickpea Pancakes with Leeks, Squash, and Yogurt
['6 tablespoons olive oil, divided', '1 medium leek, white and pale-green parts only, chopped', '1/2 teaspoon kosher salt, plus more', 'Freshly ground black pepper', '1 cup grated peeled squash (such as butternut or kabocha)', '1 large egg', '3/4 cup chickpea flour', '1/4 teaspoon baking powder', '1/2 cup plain yogurt', '1/4 cup coarsely chopped fresh parsley', 'Flaky sea salt (such as Maldon)']
Heat 2 tablespoons oil in a large skillet, preferably nonstick, over medium-high.
Add leek, season with kosher salt and pepper, and cook, stirring occasionally, until leek is softened and starting to brown, about 4 minutes. Add squash and season again. Cook, stirring often, until squash is cooked through and softened, about 4 minutes. Transfer vegetables to a plate and let cool.
Wipe out skillet and reserve.
Meanwhile, whisk egg, chickpea flour, baking powder, 1 tablespoon oil, 1/2 teaspoon kosher salt, and 1/2 cup water in a medium bowl; season with pepper and let sit 5 minutes for flour to hydrate. Stir vegetables into batter just to coat.
Heat 1 1/2 tablespoons oil in reserved skillet over medium-high. Add batter by the 1/4-cupful to make 4 pancakes, gently flattening to about 1/4" thick. Batter should spread easily—if it doesn't, thin with a little water. Cook until bottoms are lightly browned and bubbles form on top, about 4 minutes. Use a spatula to carefully flip pancakes over and cook until browned and cooked through, about 2 minutes longer. Transfer to a plate and tent with a sheet of foil to keep warm. Repeat with another 1 1/2 tablespoons oil and remaining batter. Serve pancakes topped with yogurt, parsley, sea salt, and pepper.
Do ahead: Leek and squash can be cooked 2 days ahead; cover and chill. Batter can be made 1 day ahead; cover and chill.
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