Next, I prepare the batter by whisking together the eggs and yogurt in a bowl until smooth. Then I add the chickpea flour and mix everything until I get a thick, lump-free batter. The texture should be similar to a thick pancake batter.
Once the leeks are cooked, I let them cool slightly before adding them to the batter. I stir everything together and season with salt and pepper. The mixture becomes creamy with bits of soft leek throughout.
Finally, I pour the mixture into a greased baking dish and bake it at 180°C (350°F) for about 25–30 minutes. When it’s done, the top is lightly golden and the center is set but still soft.
Pro Tips for Best Results
One thing I’ve learned is to cook the leeks before adding them to the batter. Raw leeks can be too strong and won’t soften properly in the oven.
Another tip is to mix the chickpea flour well to avoid lumps. I sometimes sift it before adding for a smoother texture. I also like letting the bake rest for a few minutes after baking. It helps it firm up and makes slicing easier.
Common Mistakes to Avoid
The first mistake I made was not washing the leeks properly. They can hold sand, which affects the texture. Another mistake is adding too much chickpea flour. It can make the bake dense instead of soft. (See the next page below to continue…)