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Gluten-Free 3 Ingredient Chickpea Pancakes

Gluten-free and delicious socca - chickpea pancakes prepared with only 3 ingredients, including water.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Appetizers, Sides
Cuisine: French, Italian
Servings: 4 servings

Ingredients

batter:

  • 200g (2cups) chickpea flour
  • 200g (3/4cup) water
  • 20g (4tbsp) olive oil for frying
  • 1 tsp salt

toppings:

  • 1 tsp dried rosemary
  • 1tsp dried thyme
  • 100g hummus, or feta (olive oil, lemon, salt, and pepper)
  • plus 50g full fat greek yogurt
  • 2 handfuls of arugula
  • 100g tomatoes
  • 50g feta cheese
  • salt, pepper to taste
  • olive oil and balsamic reduction

Instructions

  • In a large bowl, add the flour, then slowly start pouring the room temperature water to the flour while continually whisking until the batter is smooth and all the flour is hydrated.
  • Leave the batter to rest anywhere from 15minutes to 1h.
  • Once the batter has rested add the salt and mix again, preheat a pancake pan or cast-iron skillet with around 2-3tbsp of olive oil over high heat.
  • When the olive oil is hot, swirl the pan a little bit so the oil can cover the bottom of the pan.
  • Add the 100g (around 1/2 cup) of the batter to the pan and fry for 3-4 minutes on each side or until golden brown and crunchy on the outside. Continue until you use all the butter.
  • Take it out of the heat. Enjoy it as it is or add toppings.
  • Add hummus, or in a food processor add the feta cheese, greek yogurt, lemon, salt, pepper, and mix until smooth.
  • Spread it over the socca pancakes or add use it as a dip on the chickpeas.
  • Add arugula on the bottom, cut some fresh tomatoes and sprinkle them on top as well.
  • Season with olive oil, salt, and balsamic reduction.

Notes

  • I believe that the ideal thickness for these pancakes is 100g of the batter to 24cm (9inch) pancake or cast iron. You can add more or less butter depending on your past iron or pancake pan.
  • sometimes depending on the flour, you may need to add 10-15% more water because some flour needs more moisture than others
  • because this cooking method is not to bake these chickpea pancakes, having your heat somewhere between the medium and high temperature would be crucial to get the same result as baking.
  • also, flipping the pancake on the other side is necessary to get even baking on both sides
  • I also recommend having your spices measured and mixed so you can add them quickly after pouring the batter into the pan, and they will get absorbed in the mixture. Otherwise, they can get stuck on the top and burn while frying.
  • Make sure you preheat the olive oil well, and the oil is spread on all sides of the pan to get even baking.
  • If you leave the batter to rest for more than 15 minutes, cover it with a lid or plastic foil.