Socca, Besan Pudla, Farinata. There are so many varieties of chickpea flour pancakes all around the world. They are all made almost the same way with variations based on spices and herbs used locally. Rather than limiting yourself to one kind, use my “add-in” guide below to make your own version of delicious chickpea pancakes.
Chickpea flour is also called garbanzo bean , gram or besan flour. It’s high in protein, vegan and gluten-free. You can find it almost anywhere these days- though definitely in Asian/Middle Eastern markets and Whole Foods.
You can serve these chickpea pancakes plain, with some ketchup or even hummus. Try them with cilantro chutney (remember the ones served with the Crispy Potato Patties, which incidentally are also made with chickpea flour).
These savory pancakes are quick and easy to make in a pinch. Give them a try and let me know your favorite combination of add-ins!
Some of my favorites:
Cilantro + Green Chiles + Ginger + Carrots
Oregano + Paprika + Spinach
Rosemary + Crushed Red Chilis+ Garlic + Olives
Ingredients & Method
1. Whisk together the following ingredients:
1 cup chickpea flour
1.5 to 2 cups water (you want the batter to be a little thinner than regular pancakes)
1/2 teaspoon salt
2. Mix-in your add-ins from the following chart:
3. Heat a cast iron or non-stick skillet. Brush a little oil on the pan.
4. When the pan is hot, pour in some batter. You can make mini pancakes or large ones. Spread the batter into a circle with your ladle.
5. Cook both sides well.