The post Day 3 Vegan MoFo: Savoury Za’atar Socca appeared first on Sprouts & Chocolate.
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I had attempted a similar recipe to this one before but the chickpea flour was so bitter, I barely ate half of it. I rejected the idea entirely until it started to pop up on the blog world more and more. My problem: I wasn’t cooking it long enough! I thought it was cooked like a regular pancake but this savoury pancake needs a longer cooking time to cut down on the bitterness of the flour. Once the cooking time was perfected, this recipe became a regular lunch time meal. Mark, who hated chickpea flour, loves this recipe.
Action plan: Make the batter, then the sauce, chop your veggies while cooking the soccas, and serve! A hot meal in less than 30 minutes that is filling and made with whole ingredients. Whoohoo!
3 recipes down, 27 more to go! See you all tomorrow for Day 4: Weird Food Combo. Missed Day 2? Check it out here.
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Savoury Za'atar Socca
Prep time
Cook time
Total time
This savoury chickpea pancakes takes less than 30 minutes to make from start to finish- including the sauce! This dish is filling, protein packed, and delicious. Perfect for a savoury breakfast or light lunch. Top with whatever vegetables you like! In the winter, roasted vegetables would be a great toppings. Feel free to use any toppings you like. This recipe is vegan, gluten free, nut free, and soy free. This recipe makes 2 9-inch crispy soccas + extra sauce.
Author: Jessica DeMarra
Recipe type: Breakfast, Lunch
Cuisine: vegan
Serves: 2
Ingredients
- For the Savoury Socca:
- 1 cup chickpea flour
- 1 cup + 2 tablespoons water
- 2 tablespoons extra virgin olive oil, divided
- 1 teaspoon za'atar
- ½ teaspoon baking powder
- ½ teaspoon fine grain sea salt
- ¼ teaspoon red pepper chili flakes + more for garnish
- Za'atar Tahini Sauce:
- 4 tablespoons fresh lemon juice
- 2 tablespoons tahini
- 1 tablespoon extra virgin olive oil
- 1 tablespoon white miso
- ½ teaspoon pure maple syrup
- ½ teaspoon za’atar + more for garnish
- Splash of filtered water to thin out if necessary
- Toppings:
- 1 cup halved cherry tomatoes
- 10 fresh basil leaves, cut into ribbons
- ½ teaspoon extra virgin olive oil
- Pinch of fine grain sea salt
- Sliced avocado
- Pea shoots
- Za'atar
Instructions
- In a bowl, whisk together the chickpea flour, water, 1 tablespoon extra virgin olive oil, baking powder, and salt. Whisk for about 15 seconds until it is completely smooth with lots of bubbles. Set aside while you make your sauce.
- Add all the for the sauce ingredients to the blender and blend until smooth. Set aside until ready to dress your soccas.
- In a bowl, mix together the tomatoes, basil, oil, and salt. Set aside until the socca is ready.
- In a non-stick skillet over medium heat, heat ½ tablespoon oil until hot. Add ¾ cup of the socca batter and cook for 5 minutes. Flip and cook the other side for 3-4 minutes. Keep the socca warm while you cook the second one. Add the remaining ½ tablespoon of oil, heat, and cook the second socca.
- Top with tomato basil mixture, avocado, pea shoots, Za'atar Tahini sauce, and extra za'atar.
The post Day 3 Vegan MoFo: Savoury Za’atar Socca appeared first on Sprouts & Chocolate.
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