How to Make Socca
This socca recipe is SO SIMPLE! A crispy, savory chickpea pancake from France that’s perfect for a quick snack or appetizer.
Equipment
- Mixing Bowl
- Whisk
- Non-stick Skillet
- Griddle
- Spatula
- Measuring cup
- Measuring tablespoon
Ingredients
- 1 cup chickpea flour
- 1 cup water plus 2 tablespoons
- 3/4 teaspoon sea salt
- 1/4 teaspoon ground cumin
- 1 1/2 tablespoons olive oil
- extra olive oil for brushing the griddle
Instructions
Prepare the Batter
- In a mixing bowl, combine the chickpea flour, sea salt, and ground cumin. Gradually whisk in the water until the batter is smooth and free of lumps. Let the batter rest for about 30 minutes.
Preheat the Pan
- Place a non-stick skillet or griddle over medium-high heat. Add a small drizzle of olive oil and let it heat up until shimmering but not smoking.
Cook the Socca
- Pour in half of the batter, swirling it to cover the bottom of the skillet evenly. Cook for about 5-7 minutes, or until the edges begin to lift and the bottom is golden brown.
- Use a spatula to carefully flip the socca. Cook for an additional 3-4 minutes on the other side until it is also golden and slightly crisp. Transfer to a plate and keep warm. Repeat with the remaining batter, adding more oil as needed.
Serve and Enjoy
- Once all the socca is cooked, sprinkle with a bit more sea salt if desired. Serve warm, either on its own or with toppings like fresh herbs, olives, or a drizzle of tahini.
Notes
- Letting the batter rest helps improve texture and flavor.
- Use enough oil and a hot pan to achieve a crispy socca.
- Store leftovers in the fridge for up to 3 days; reheat in a skillet for best crispiness.
- Freeze cooked socca for up to 2 months; thaw before reheating.
- Customize with spices like chili powder or fresh herbs for variety.