Carrot Socca Recipe
Socca is a naturally gluten free chickpea pancake with crispy edges - perfect for brunch - and in this case, lightly spiced with loads of veggies. We top ours with avocado and wilted greens. A little coconut yogurt drizzled on top is also great (try it with a smear of our Jalapeno Green Goddess Dressing.) If you want to switch things up, fry them into smaller, falafel-sized fritters and toss through the green salad.
40 minutes (Including time for the batter to rest)
- 1 cup chickpea flour
- 1 cup water
- 1 clove garlic
- 1 tsp. cumin
- ½ tsp. sumac
- 2 tsp. grated ginger
- 1 cup of grated carrot
- Combine the batter ingredients in a large bowl. Let the batter sit for at least 20 minutes or more (You can even let it sit overnight.
- Heat a little olive oil in a nonstick skillet. Fry the socca in the shape of large pancakes for a few minutes each side until golden brown. Make sure they are cooked through! Raw chickpea flour is not like pancake mix.
- Serve topped with wilted spinach, a little vegan yogurt or avocado. We also like: pickled onions and a few toasted pepitas.