alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Basic Socca Recipe

Serves 8 to 10.

    Share

    The master recipe for socca pancakes can be as simple as 1 part chickpea flour to 1 part water; however, this one has sturdiness thanks to yogurt and a touch of whole grain (or gluten-free) flour, allowing you to keep it soft and tender for a couple of days.

    Advertisement

    Tip

    Sweeten this adaptable socca recipe with cinnamon, topping it off with Greek yogurt, fresh fruit, and melted dark chocolate. No kid could resist.

    Advertisement

    Basic Socca Recipe

    Ingredients

    • 1 cup (250 mL) chickpea flour
    • 2 Tbsp (30 mL) light spelt flour or gluten-free all-purpose flour
    • 1/4 tsp (1 mL) salt
    • 1 cup (250 mL) water
    • 1/4 cup (60 mL) plain yogurt
    • 1 Tbsp (15 mL) extra-virgin olive oil, plus more for pan

    Nutrition

    Per serving:

    • calories70
    • protein3g
    • fat3g
      • saturated fat1g
      • trans fat0g
    • carbohydrates8g
      • sugars2g
      • fibre2g
    • sodium84mg

    Directions

    01

    In medium bowl, whisk flours and salt to combine. Whisk in remaining ingredients and set aside for 10 minutes.

    02

    To cook, wipe small cast iron or enamel-coated skillet with a bit of oil. Working one at a time, spoon 1/4 cup (60 mL) batter into pan, swirling into thin circle as you would cook a crepe. Cook on first side for 1 minute, flip, and cook on second side for 30 seconds longer. Transfer to plate. Repeat with remaining batter and oil. Cool completely and store airtight at room temperature for up to 3 days. Reheat for a few seconds in pan until warmed through, if desired.

    Advertisement

    Like this recipe?

    This recipe is part of the Socca collection.

    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.