Socca Pancakes with Hummus and Quick-Pickled Onions

Name: Socca Pancakes with Hummus and Quick-Pickled Onions
Prep time: 10 min
Cook time: 24 min
Total time: 34 min
Yield: 2
Ingredients: 75 g gram flour; 4 tbsp hummus; 2 tsp rapeseed or olive oil; 1 red onion; 2 tomatoes; 1/2 lemon, juiced; 2 handfuls mixed salad leaves; 3 coriander sprigs

Discover the delicious simplicity of Socca, a savory French-style chickpea pancake that is naturally gluten-free. These protein-packed wraps are topped with creamy hummus, zesty lemony onions, and fresh garden vegetables for a light yet satisfying meal.

Servings2 Portions

Prep Time10 Mins

Cook Time24 Mins

Difficulty

Easy

Ingredients

gram flour
75 g
hummus
4 tbsp
rapeseed or olive oil
2 tsp
red onion
1
tomatoes
2
lemon, juiced
0.5
mixed salad leaves
2 handfuls
coriander sprigs
3

Step-by-Step Instructions

In a medium mixing bowl, whisk the gram flour with 180ml of water until the batter is completely smooth and free of lumps. If time allows, let the batter rest for 30 minutes to improve the texture.

While the batter rests, prepare the quick-pickled onions by tossing the thinly sliced red onion with the lemon juice in a small bowl. Set aside to soften and develop flavor.

Heat 1 tsp of oil in a large non-stick frying pan over low heat. Pour in half of the batter and swirl the pan to coat the base evenly. Cook for approximately 6 minutes until the pancake is firm and the edges begin to lift.

Carefully flip the pancake using a spatula and cook the other side for 4–6 minutes until cooked through and slightly crisp at the edges. Keep the first pancake warm in a low oven while you repeat the process with the remaining oil and batter.

To assemble, spread a generous layer of hummus down the center of each pancake. Top with tomato wedges, the prepared lemony onions, coriander sprigs, and mixed salad leaves. Fold in half and serve immediately.