Socca (chickpea flour pancakes)

These are a delicious savory substitute for tofu omelets or eaten as a side dish with stews and soups, a light snack or a wrap.



1 1/5 cups chickpea flour

1/2-1 cup water

1 tsp olive oil (or your preferred oil) *optional

1 tsp of your favorite spice blend

1 TBSP fresh herbs such as scallion, chives, cilantro, basil etc

1/4 onion finely chopped

1-2 cloves garlic, minced or pressed


Mix the chickpea flour and water together in a large bowl. Stir until blended well and the consistency is a runny pancake batter.

Stir in the spice blend and fresh herbs. Allow the batter to rest for a few minutes.

In a large skillet, add the oil if using (use water as an alternative) on high heat. Add the onion and cook until it begins to soften, stir in the garlic and cook just to the point of sizzling (don’t brown the garlic).

Mix the onion and garlic mixture into the batter.

In the same large skillet, use medium heat and scoop one large pancake onto the skillet and spread the batter into a very thin pancake. When the batter looks dry on the edges and bubbled a bit, flip over and cook the other side until browned slightly.

You may need to re-coat your pan with oil between pancakes.

Enjoy in place of eggs, on toast, in a bagel or as a hand held snack!

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