Recipe type: Vegan, Gluten free, Dairy free
Prep time: 
Cook time: 
Total time: 
Serves: 4 – 7inch soccas
Lightly adapted from: Katlyn’s Kitchen
  • 1 cup chickpea flour
  • 1 cup + 2 tablespoon filtered water
  • ½ teaspoon sea salt
  • ¼ teaspoon ground cumin or thyme – I’ve tried it both ways and they’re both fantastic!
  • 2 tablespoon olive oil + more for brushing cast iron pan
  • pepper to taste
  1. Combine all ingredients in a medium sized bowl, stir to combine, then pop a lid on a the bowl and allow to sit at room temperature for 1 hour.
  2. Set oven to high broil and move oven rack to highest position in oven.
  3. Oil a cast iron pan with 1 teaspoon olive oil and place under the broiler for 2 minutes.
  4. Remove cast iron from oven and pour ¼ of the batter into the pan.
  5. Return to the oven for 3-4 minutes. [I found our socca was better at the 3 minute mark – after the first try you’ll know what works best for your oven]
  6. Place finished socca on cooling rack, and repeat with remaining batter.
  7. Serve with hummus, stew, or dipped in cashew Caesar dressing.
Recipe by Healthful Pursuit at