Carrot Socca Recipe

Carrot Socca Recipe

Post-Cleanse
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.
Prep Time
40 minutes (Including time for the batter to rest)
Difficulty Level
Heartiness Level
Vegan
100%
Vegan
Raw
100%
Raw
Gluten Free
Gluten
Free
Dairy Free
Dairy
Free
No Refined Sugars
No
Refined Sugars
Paleo Free
Paleo
Friendly
Ingredients
  • 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
Directions
  1. 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.
  2. 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.
  3. Serve topped with wilted spinach, a little vegan yogurt or avocado. We also like: pickled onions and a few toasted pepitas.