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    Home » Recipes

    Chickpea Socca Flatbread

    2nd February 2021 by Jamie Raftery 1 Comment

    JUMP TO RECIPE

    Quick and easy Chickpea Socca Flatbread. This recipe makes a great addition to any meal. Use it as a pizza base, wrap up your falafels, dip in your curry or make some healthy tacos - the options are limitless! It's naturally healthy, high in protein, gluten-free and 100% plant-based.

    chickpea socca in the frying pan

    In this recipe post I will give you all the information you need to be able to make this deliciously versatile chickpea socca flatbread at home.

    I make a twist to the classic socca recipe by adding different spices. This chickpea flatbread can be your go-to, any-time-of-day recipe. Learn how to make it off-by-heart and it might just be one of those recipes that changes your life!

    What is socca flatbread

    Socca is a popular street food originating in Nice and the neighbouring Italian coastline. It's an unassuming pancake made out of chickpea flour and olive oil. Socca is quick to cook, cheap to eat and incredibly satisfying.

    The Interesting History of Socca

    Legend has it that the recipe for socca was discovered when the Turks attacked the city of Nice in 1543. When they ran out of ammunition, the Niçois mixed hot oil with chickpea soup and poured it down off the top of the walls and onto the heads of the invaders. Apparently, it stopped the invading Turks in their tracks and when the defenders licked their fingers they thought – “Hey, this stuff is pretty good!  We could probably even sell it!”

    It was in the early 1900s (when socca was no longer needed for military purposes) that it really started to gain popularity as a quick snack sold by mobile market traders. These could be taken to the port in the early morning for the fishermen, then later in the day, rolled over to where other labourers were working. It was a nourishing and inexpensive Niçois fast food.

    The origins of socca

    Socca’s origin is disputed by different towns, cities and even countries. To the Genoese, it’s called farinata and is served as an alternative to freshly baked focaccia. To the Marseillais, it’s known as panisse, and the batter is set and cut before frying. You can find versions of socca in cities across Sardinia, Gibraltar, Algeria and Argentina. India has a similiar traditional recipe called pudla.

    The likely story is that all of these cities – busy, hungry port cities – swapped recipes with one another somewhere along the line and forgot to keep track! It's a beautiful example of how one simple ingredient and technique can be influenced in so many ways through travel and cultural differences.

    chickpea socca ready to eat
    I add turmeric powder to socca for an extra deep colour

    Basic Ingredients you will need to make chickpea socca flatbread

    The beauty of socca is that it takes only three main ingredients to make the basic version: chickpea flour, water and olive oil. 

    • Chickpea flour
    • Water
    • Olive oil

    What is chickpea flour

    Chickpea flour is full of protein, but no gluten proteins. It needs more time to hydrate than all-purpose flour, which is why socca batters require a rest before cooking. Expect a nutty, beany taste with a delightfully toasty aroma.

    What is the difference between chickpea flour and besan?

    Besan or gram flour is a flour of chana dal or split brown chickpeas. Chickpea flour or garbanzo flour is made from white chickpeas. Both have similar flavor and behavior but enough difference that a substitution can sometimes mess up a recipe.

    Chickpea flour is the flour of white chickpeas and is labelled as chickpea flour or garbanzo bean flour.

    Besan is usually much finer ground and needs much less water than chickpea flour.

    White Chickpea flour is a coarse flour and usually will need more water to make same consistency batter. It also yields a dryer result on baking or other kind of use.

    chickpea socca sliced ready to eat
    Versatile and delicious chickpea socca flatbread recipe

    How to make chickpea socca flatbread

    Follow the step by step instructions with pictures below.

    chickpea socca sliced ready to eat

    Chickpea Socca Flatbread

    Jamie Raftery
    Protein packed gluten-free chickpea socca flatbread, quick and easy to make.
    5 from 2 votes
    Print Recipe Save Recipe Go To My Recipe Collections
    Prep Time 10 mins
    Cook Time 5 mins
    Total Time 1 hr 15 mins
    Difficulties Beginner
    Course Appetizer, Bread, Breakfast, Brunch, Side Dish
    Cuisine Indian, Mediterranean
    Servings 4 100g flatbreads
    Calories 202 kcal
    Allergens Gluten free, Nut free, Sesame free, Soy free

    Equipment

    • Weighing scales
    • Mixing bowl
    • Whisk
    • Storage container
    • Frying pan - non stick
    • Spatula

    Ingredients
     
     

    To make the flatbread batter

    • 100 g Chickpea flour
    • 40 g Rice flour
    • 2 g Baking powder
    • 2 g Turmeric powder
    • 1 g Pink salt to taste
    • 300 ml Water - filtered
    • 10 ml Olive oil

    To cook the flatbreads

    • 20 ml Olive oil 10ml per portion to cook
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    Method
     

    To make the flatbread batter

    • Assemble all ingredients.
      All ingredients laid out for making chickpea socca flatbread
    • Add all the dry ingredients to a mixing bowl; Add the chickpea flour, rice flour, baking powder, salt and turmeric.
      chickpea socca ingredients for making batter
    • Whisk all the dry ingredients together until well combined.
      chickpea socca ingredients ready to mix together
    • Add in the water and olive oil.
      Adding water to the chickpea socca flatbread batter
    • Whisk until smooth.
      Whisking the chickpea socca flatbread batter
    • Transfer to storage container or bottle.
    • Allow to rest for 30 minutes before cooking.

    To cook the chickpea socca flatbreads

    • Add a splash of olive oil to the frying pan - pre-heat the pan.
      Adding oil to the frying pan to cook chickpea socca flatbread
    • Add 100ml of the chickpea batter.
      Adding chickpea socca flatbread batter to the frying pan to cook
    • Cook for 2-3 minutes on each side until golden brown.
      Cooking the chickpea socca flatbread in the frying pan
    • Transfer to paper towel to absorb excess oil.
    • Serve whole or cut into pieces.
      chickpea socca ready to eat

    Recipe Notes

    Alternative method:
    Try the 'whizz in a blender' method!
    • Simply add the water, olive oil and all dry ingredients to blender.
    • Blend on medium - high speed for 30 seconds until everything smooth.
    • Transfer to container or bottle to store and allow to rest for at least 30 minutes before cooking. 

    ADD YOUR OWN RECIPE NOTES

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    Nutrition Label

    Nutrition Facts
    Chickpea Socca Flatbread
    Serving Size
     
    100 g
    Amount per Serving
    Calories
    202
    % Daily Value*
    Protein
     
    6
    g
    12
    %
    Carbohydrates
     
    23
    g
    8
    %
    Fiber
     
    3
    g
    13
    %
    Fat
     
    9
    g
    14
    %
    Sugar
     
    3
    g
    3
    %
    Sodium
     
    214
    mg
    9
    %
    Potassium
     
    282
    mg
    8
    %
    Vitamin A
     
    10
    IU
    0
    %
    Vitamin C
     
    1
    mg
    1
    %
    Calcium
     
    37
    mg
    4
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    ENVIRONMENTAL INFORMATION

    Keyword Gluten-free, High protein, High-fibre, Plant-based, Sports food
    Did you make this recipe?Tag @the_holistic_chef on social media, I love to see your creations!

    Top tips

    For the best results, make the batter the day before and allow to rest in the fridge. Mix or shake well before cooking your flatbreads.

    What to serve socca flatbreads with?

    Socca is delicious all on its own, but you can serve it warm from the pan with some hummus and olives as an easy appetizer. For a light and easy dinner, serve socca slices with a simple green salad, caramelized onions and sauté wild mushrooms.

    Socca makes a superb gluten-free pizza base or use it as a replacement for toast on your morning breakfast plate. It's delicious served with falafels or as a side dish to dip in your curry. You can probably eat socca with almost anything!

    Recipe variations and ideas

    • Use different spice blends, such as Moroccan or Indian.
    • Use it as a healthy socca pizza base and add your favourite toppings.
    • Great side dish for curries, dals and stews.
    • It makes a great wrap or soft taco shell.
    • Serve as part of a mezze platter.
    • Beautiful as savoury breakfast pancakes.

    Optional extras I add to the socca batter are:

    • Rice flour - extra pliability
    • Turmeric - extra colour
    • Baking powder - extra bounce

    You can also try adding different spices such as:

    • Curry powder
    • Cumin
    • Smoked paprika
    • 5 spice
    • Garam masala

    Try making a sweet socca by adding:

    • Cacao powder
    • Vanilla
    • Maple
    • Cinnamon

    How to store chickpea socca flatbread

    Freshly made socca flatbread has the best flavor and texture. I prefer to store the chickpea batter instead of the cooked socca flatbread. The batter can be refrigerate for up to 2 days, and then cook the socca as needed.

    Socca flatbread is best served fresh from the frying pan. You can however store them cooked in the fridge for up to 2 days. It would be best to warm through a little bit before serving.

    Health benefits and nutrition

    Chickpeas are a fantastic source of protein, complex carbohydrates and fiber. Read more about the nutritional content of chickpeas here

    Dried chickpeas and fresh chickpea
    Chickpeas - The fuel of the Roman Empire

    More recipe ideas

    • Lentil flatbread
    • Chickpea pancakes
    • Thai red curry

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    Reader Interactions

    Comments

    1. BREDA

      February 05, 2021 at 8:13 pm

      5 stars
      Will definitely make these.

      Reply

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