Easy Vegan Socca Recipe
Socca (a.k.a. chickpea pancake, a.k.a. farinata) is a great gluten-free alternative for a pancake or a wrap. It is done in no time, and you can use any filling that you like.
You can make socca as thin or thick as you prefer. I lately prefer to make it quite thin, almost like a crepe. I like to spread a bit of tahin or peanut butter on my socca and fill it with melted pumkin with spinach. Then I roll it and cut in two. Lunch is ready!
I prefere soy or almond milk in this recipe, but any plant-based drink or even water will do.
I use kala namak salt for the sulfur flavour that somehow resembles the flavour of eggs, but feel free to use any salt.
The nutrition value provided is for socca only, excluding toppings.
- Ingredients
- 1/3 cup (35 g) chickpea flour
- 2/3 cup (150 ml) plant-based milk
- A pinch of salt
- A pinch of turmeric
Method
Whisk all the ingredient briefly. If there are lumps, wait for 10 minutes and whisk again.
Now heat a pancake pan over medium-high heat. Add one tsp of oil to the pan and swirl. Pour all the batter into the pan, turning the pan to spread the batter all along the bottom of the pan. The batter will start cooking instantly so it is important to work quickly to spread. Lower the heat to medium to allow the bottom of the socca to cook without scorching. Once the bottom is cooked (the edges will start to peel from the bottom of the pan and socca will turn golden brown), flip the socca and finish cooking the other side (no longer than 30 seconds).
Fill the socca with your favourite filling and enjoy.
