Chickpea pancake, also known as socca, is a crispy and savory Mediterranean flatbread made from chickpea flour. This French-inspired snack features a golden exterior with a tender interior, infused with herbs and olive oil. Perfect as an appetizer, light lunch, or street food.
Preparação
20 min
Cozedura
25 min
Total
45 min
Doses
4 srv
Dificuldade
Easy
Calorias
285 kcal
For 4 dose(s)
Por dose
In a large mixing bowl, whisk together chickpea flour, water, salt, and black pepper until a smooth batter forms with the consistency of thin pancake batter
Let the batter rest for 15 minutes at room temperature to allow the chickpea flour to fully hydrate
Heat a 30cm non-stick skillet or cast iron pan over medium-high heat and add 2 tablespoons of olive oil
Once the oil is shimmering, pour approximately 150ml of batter into the center of the pan and immediately tilt and rotate to spread evenly into a thin circle
Cook for 4-5 minutes until the bottom is golden and crispy, then flip carefully and cook the other side for 3-4 minutes until lightly browned
Transfer to a cutting board and sprinkle with fresh rosemary, thyme, and coarse sea salt while still warm
Cut into wedges or strips and serve immediately with lemon wedges and fresh herbs as garnish
Repeat with remaining batter, adding more olive oil to the pan as needed between pancakes
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