Sokka – chickpea pancakes
Votes: 3
Time: 35 min.
Complexity: average
Quantity: 7 chickpea pancakes
Complexity: average
Quantity: 7 chickpea pancakes
Nutritional value per serving:
Calories 77, total fat 4 G., saturated fats G., proteins 3 G., carbohydrates 8 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 77, total fat 4 G., saturated fats G., proteins 3 G., carbohydrates 8 G., fiber G., cholesterol mg, sodium mg, sugar G.
These chickpea flour pancakes lend themselves to many Mediterranean or Middle Eastern-inspired fillings, such as a simple yogurt sauce: try mixing Greek yogurt with lemon zest, a squeeze of lemon juice, or even adding harissa for a tangy twist.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup chickpea flour
- 1 and 1/4 cups of water
- 1/8 tsp ground cumin
- 1 teaspoon of salt
- 1.5 tbsp. l. olive oil
- Frying oil (canola or grapeseed)
- Olive oil and sea salt for greasing
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Cooking the dish according to the recipe:
- Whisk the chickpea flour, water, cumin, and salt until smooth. Add the olive oil. Let sit at room temperature for 2 hours or refrigerate overnight. (If you refrigerated the dough, let it come to room temperature for 2 hours before baking.)
- Preheat the oven to high heat. Heat a small amount of oil in a 9-inch cast iron skillet until it begins to smoke. Pour in the batter to form a pancake.
Fry until the edges begin to brown, then place the pan under the grill. Cook under the grill until the pancake looks done and is bubbly. - Flip the pan over and transfer the socca to a cutting board. Sprinkle with sea salt and drizzle with olive oil. Repeat with the remaining batter. Serve the crepes cut into triangles with your toppings.
- Serve with various sauces, such as tzatziki sauce (recipe tzatziki), Greek yogurt with lemon zest and juice, hummus and olives, or with Greek yogurt with the addition of harissa.
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