This socca or chickpea flatbread (or vegan omelet, as my kids call it) will change your life. It is so easy to make, vegan, and has tons of plant-based protein.
What is socca?
Socca is a thin, unleavened flatbread made from chickpea flour (affiliate link), water, and olive oil. It is popular in the Ligurian region of Italy and many parts of France, known as socca or farinata.
It is sometimes served as an appetizer, side dish, or snack, plain or topped with various ingredients such as herbs, cheese, and vegetables.
Other names for socca include:
- Farinata
- Cecina
- Torta di ceci
- Panisse
- Farinata di ceci
Socca recipe ingredients
- Chickpea flour, it is relatively easy to find in your local supermarket or online.
- Water you could substitute with vegetable broth (affiliate link).
- Salt
- Olive oil, enhances the flavor.
✨Find the complete measurements and recipe below!
All about chickpea flour
- Chickpea flour (affiliate link), also known as garbanzo bean flour or gram flour, is made from ground, dried chickpeas.
- It is a popular ingredient in many Indian, Middle Eastern, and Mediterranean dishes.
- Benefits of chickpea flour. It is high in protein and fiber and is a good source of iron and folate. It is also gluten-free, making it a great alternative for those with gluten sensitivities.
- How does it taste? It has a slightly nutty flavor and pairs well with most vegetables.
How to make socca
Making a socca on the stove is a quick and easy process. Start by combining all the ingredients in a medium bowl and whisk together until smooth and free of lumps. You could also use your blender.
Heat one tablespoon of olive oil in a non-stick skillet over medium heat. Pour in the chickpea flour mixture and cook until the edges begin to brown, about 5 minutes. Flip the socca over and cook for another 5 minutes. Serve warm with your favorite toppings.
tips for making the best socca
- Use a non-stick skillet to prevent sticking.
- Heat the skillet on medium-high heat so the socca will cook quickly and evenly.
- Use a wooden spoon to spread the chickpea flour mixture evenly in the skillet.
- Flip the socca over when the edges are golden brown, and the center is slightly firm.
- Serve warm with your favorite toppings.
- Eat immediately.
topping ideas
- Sautéed mushrooms and creamy salsa verde
- Roasted red peppers and vegan feta cheese
- Basil pesto and cherry tomatoes
- Sliced olives and feta cheese
- Sun-dried tomatoes and spinach
- Hummus and pico de gallo
- Mediterranean cauliflower salad
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Soca recipe
Equipment
- 1 Bowl
- 1 non-stick pan
Ingredients
- 2 cups of chickpea flour
- 1 3/4 cups of water
- 1/2 teaspoon salt
- 2 tablespoons olive oil optional
- extra cooking oil
Instructions
- Start by combining 1 cup of chickpea flour with 1 cup of warm water in a medium bowl. Whisk together until smooth and free of lumps. Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Pour in the chickpea flour mixture and cook until the edges begin to brown, about 5 minutes. Flip the socca over and cook for another 5 minutes. Serve warm with your favorite toppings.
Notes
Topping ideas
- Sautéed mushrooms and creamy salsa verde
- Roasted red peppers and vegan feta cheese
- Basil pesto and cherry tomatoes
- Sliced olives and feta cheese
- Sun-dried tomatoes and spinach
- Hummus and pico de gallo
- Mediterranean cauliflower salad
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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