Chickpea Pancakes

Socca

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Preparation info

  • Difficulty

    Easy

  • Makes

    2–3

    batches

Appears in

My Paris Market Cookbook

My Paris Market Cookbook

By Emily Dilling

Published 2015

  • About

Socca is a laid-back southern starter and snack. It is often eaten tapas-style, with deep-fried zucchini flowers and fish. In Paris, socca can be hard to find; that’s why there’s always a line at Alain’s stand at Marché des Enfants Rouges, where the friendly vendor prepares hot-off-the-griddle socca for eager eaters. Serve your socca fresh out of the oven, broken into jagged sections that guests can eat with their hands. Fresh ground black pepper is key to this recipe; socca should never be served without being given a few turns of the pepper mill first.

Ingredients

  • 1 cup (150 grams) chickpea flour
  • 1 cup (240 mL) water
  • 2 large pinches of fine sea salt
  • tablespoons extra virgin olive oil
  • Fresh ground black pepper
  • Coarse sea salt (optional)

Method

Preparation

Whisk together chickpea flour, water, salt, and olive oil in a large bowl. Cover bowl with a dish towel and let sit for at least one hour. Preheat oven to 400°F (200°C). Once oven is preheated, lightly brush a baking sheet with olive oil. Pour batter into the baking sheet, creating a thin, even layer. Bake for 10–15 minutes or until golden and crispy around the edges. Remove from baking sheet by scraping and breaking socca into jagged pieces with a spatula. Repeat until all the remaining batter is used, combining scraped socca onto one large plate. Top with fresh ground black pepper and coarse sea salt, if using. Serve immediately.