Socca (chickpea pancakes)
Socca, or farinata, are thick chickpea pancakes from southern europe. This recipe uses raw soaked chickpeas instead of flour for a wonderfully deep flavour and texture that goes well with almost any savoury or sweet dish.
These are meant to be thick and substantial, not thin like a crepe.
Socca
Servings 4
Ingredients
- 1 cup raw chickpeas, soaked overnight Can also use 175g chick pea flour to a ratio of 400ml water
- 1 tsp salt
- a big glug (about 75ml) olive oil
- water
Instructions
- Grind the chick peas with the olive oil and salt, and enough water to get the mixture completely smooth. Add water until you have a thick, runny batter, when you pour it on the pan it must spread until it makes a pancake about 4mm thick.
- Pour about a 1/4-1/3 of a cup into a hot non-stick frying pan and shake the pan gently to help the batter spread. Fry on both sides. I found it easier to make smaller socca, as they don't hold together well enough to fill a whole pan with each one.
3 COMMENTS
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Can’t wait to try this one out! You probably use the Nutribullet for the grinding – will a normal blender work?
Hola!
That depends on how powerful your blender is – try it and see! You’re making a batter, so you want it as smooth as possible. Enjoy!
Otherwise if your blender can’t make magic, you can always use bought chick-pea flour.