Crispy Socca

A quick and versatile chickpea flatbread recipe that is crispy on the outside and soft on the inside, perfect for quick meals or entertaining.

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Prep Time 5

Cook Time 15

Total Time 20

Servings: 4 servings

Course: Appetizer, Snack

Cuisine: French, Mediterranean

Calories: 120

Ingredients Method Notes

Ingredients

Batter Ingredients

1/2 cup chickpea flour Also known as garbanzo bean flour; opt for high-quality brands.
1/2 cup + 2 tablespoons filtered water Room temperature is best for consistency.
1 tablespoon avocado oil For the batter, olive oil can be used as an alternative.
2 tablespoons avocado oil For the pan; olive oil works too.
1 tablespoon maple syrup Can substitute with agave syrup for sweetness.
3/4 teaspoon fine salt Sea salt can work too.
3/4 teaspoon Italian seasoning A blend of oregano, basil, and rosemary.
1/2 teaspoon garlic powder Fresh minced garlic can be substituted.
1/16 teaspoon ground black pepper Add to taste.
to taste Flaky salt or regular salt For garnish.

Method

Preparation

Preheat the oven to 450°F (232°C) and place an empty 12-inch cast iron skillet in the oven for 5 minutes.
In a medium-sized mixing bowl, whisk together the chickpea flour, water, 1 tablespoon avocado oil, maple syrup, salt, and seasonings until smooth.
Carefully remove the hot skillet from the oven, swirl in 2 tablespoons of avocado oil to coat the pan.
Pour the batter into the center of the pan and swirl gently to cover the surface. Return to the oven and bake for 13 minutes.

Cooking

Carefully flip the socca using a large spatula and bake for an additional 2 minutes until browned.
Remove from the oven, garnish with flaky salt, and slice into triangles.
Serve with your choice of toppings or enjoy as is.

Notes

Store any leftovers in an airtight container in the fridge for up to 3 days. Mix batter in advance and refrigerate for up to 24 hours. For the crispiest results, ensure the oil is hot before adding the batter.