Recipe courtesy of Ryan Angulo

Chickpea Socca

This chickpea-flour crepe is amenable to many Mediterranean- or Middle Eastern-inspired toppings, including a simple yogurt sauce: Try mixing Greek yogurt with lemon zest and a touch of lemon juice (shown above) or, for something with a little spice to it, a bit of harissa.
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  • Level: Intermediate
  • Total: 2 hr 35 min
  • Prep: 5 min
  • Inactive: 2 hr
  • Cook: 30 min
  • Yield: 7 socca
  • Nutrition Info
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1 cup chickpea flour

1 1/4 cups water

1/8 teaspoon ground cumin

1 teaspon salt

1 1/2 tablespoons olive oil

Cooking oil (canola or grapeseed)

Extra-virgin olive oil and sea salt, to finish

Extra-virgin olive oil and sea salt, to finish 

Desired toppings (e.g., Greek yogurt with lemon zest and juice; Greek yogurt mixed with harissa; tzatziki; hummus or olives)


  1. Mix the chickpea flour, water, cumin and salt together until smooth. Whisk in the olive oil. Let sit for 2 hours at room temperature or overnight in the refrigerator. (If refrigerating, allow to come to room temperature for 2 hours before cooking.) 
  2. Preheat the broiler to high. In a 9-inch cast-iron pan on top of the stove, heat a small layer of oil until smoking. Add socca batter until a thin pancake forms. Cook until the edges just start to brown, then run the pan under the broiler. Broil until the batter looks cooked and starts to blister slightly. 
  3. Flip the socca onto a cutting board. Sprinkle with sea salt and drizzle with olive oil. Repeat with the remaining batter. Serve with toppings and cut into wedges.