Whole Food, Plant-Based Recipe Socca with Herbs: A Chickpea Flatbread
Recipe courtesy of Chef Carole Levy, PPMNY Culinary EducatorThese chickpea flatbreads are great alone or served with a salad on top. They are delicious with dried and fresh herbs. Makes four 8″ pancakes.
Ingredients
1 cup chickpea flour
- 1 cup warm water
- 1 cup of fresh herbs like dill, cilantro, parsley, and/or scallions
Instructions
1. Place chickpea flour and water in a small bowl. Whisk until smooth and free from any lumps.
2. Cover batter and let sit for at least 15 minutes or more (in the fridge overnight is okay).
3. Add fresh herbs and stir, so your batter looks like it’s all green!
4. Heat your skillet so that it’s very hot (see notes below). Pour enough batter to cover the bottom, swirl around, cook for a few minutes until the bottom starts to brown. Then, flip the pancake and cook on the second side for another few minutes. Remove from the pan and make the next pancake until you finish all the remaining batter.
Chef's Notes
• Ideally, you need a very slick, non-stick or ceramic skillet. If you are concerned that your pan may not be slippery enough or may stick, pour a small amount of oil in the pan and then use a paper towel to rub oil all over the bottom of the pan so that you're greasing the pan but removing the oil.
• Other options: Add a pinch or two of cumin or turmeric, chili flakes, hot sauce, or harissa. Also add cooked onions. Pancake cake be served with vegetables, or top it with a salad and your pancake will be a surprise under the mixed greens!
