Vegan Socca Pancakes with Spinach, Fennel & Tahini Dressing

Vegan Socca Pancakes with Spinach, Fennel & Tahini Dressing

These vegan socca pancakes are delicious and light, with a fresh-tasting topping of fennel and spinach.

The tahini dressing brings all the flavours together, with the hint of zesty lemon that runs through the dish.

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What are socca pancakes?

A staple in Northern Italy and Southern France, socca pancakes (AKA la socca or farinata) are a gluten-free and vegan flatbread made with chickpea flour.

Traditionally cooked in a wood oven, socca can be enjoyed on its own or topped with your favourite ingredients.

In this recipe, we combine fennel, spinach, and chickpeas to create a drool-worthing topping that is hearty and flavoursome.

Is chickpea flour healthy?

Chickpea flour is rich in nutrients thanks to its main ingredient – chickpeas!

Chickpea flour is a staple in Indian cuisine. This gluten-free flour is high in plant protein and fibre and is high in vitamins and minerals.

It has a predominately neutral taste with a slightly nutty flavour, making it a versatile ingredient for both sweet and savoury dishes.

Total Time: 30 minutes

Prep Time: 15 minutes

Cook Time: 15 minutes

Calories: 418

Servings: 4

Rating:  

Total Time: 30 minutes

Calories: 418

Servings: 4

Ingredients

Method

Ingredients

(Servings: 4)

  • For the socca pancakes
  • 22.5 22.5 g chickpea flour
  • 60 60 ml water
  • 0.5 0.5 tbsp extra virgin olive oil
  • 1/2 lemon, juice only
  • a pinch of salt
  • oil, for frying
  • For the tahini dressing
  • 15 15 ml tahini
  • 0.25 0.25 lemon, juice only
  • 0.5 0.5 tbsp olive oil
  • 0.25 0.25 clove garlic, peeled and finely chopped
  • water, enough to make the dressing runny
  • salt, to taste
  • For the topping
  • 0.25 0.25 tbsp olive oil
  • 0.5 0.5 cloves garlic, peeled and finely chopped
  • 50 50 g fresh spinach
  • 1/2 small fennel bulb, very thinly sliced crosswise
  • 1/2 lemon, zest and juice
  • 0.25 0.25 tin chickpeas, drained
  • salt and pepper, to taste

Method

  1. Whisk the chickpea flour, olive oil, water, lemon juice and pinch of salt together in a bowl.
  2. Let the batter sit for at least 10 minutes.
  3. While the batter is resting, make the dressing. Stir together the tahini, lemon juice, olive oil, garlic and water until combined and a little runny. Season with salt.
  4. To cook the pancakes, heat a little of the frying oil in a medium-sized frying pan before pouring in a third of the batter. Tilt the pan so that the batter spreads out. It should be as thin as a crêpe pancake.
  5. Cook until well browned and crisp underneath, (about 2-3 minutes). Flip it over and cook until lightly browned on the second side, about 1 minute. Transfer to a plate. Repeat with the remaining oil and batter.
  6. To make the topping, heat the olive oil in a medium frying pan and fry the garlic cloves over a medium heat until golden brown.
  7. Add the spinach, fennel, lemon juice and chickpeas, and cook, tossing occasionally until the vegetables are cooked through. Season with salt and pepper.
  8. Top each pancake with the fennel, chickpea and spinach mix, then drizzle with the tahini sauce and finish with a sprinkle of lemon zest, before serving.

Each 262g serving provides:

27g Fat, 3.7g Saturates, 34g Carbohydrate, 6.1g Sugars, 9g Fibre, 13g Protein, 0.63g Salt.

 

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Written by

Vegan Food & Living

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