Socca: French Chickpea Pancake
If you’ve never made socca before, you’re in for a treat. Traditionally served plain or lightly seasoned, it makes an ideal gluten-free savoury base for a variety of toppings or dips.
Somewhere between a pancake and a flatbread, this simple chickpea batter is a delicious snack from Nice in the south of France (where it’s known as socca). It is believed to have originated just across the Italian border in Liguria, Italy where it is known as farinata. It’s not uncommon to spot farinata on the menu at Italian pizzerias, particularly ones with a wood-fired oven.
Whenever I find myself in Nice for lunch, I like to pop around at Chez Pipo (located near Nice harbour). It makes one of the best soccas, baked in large metal pans in a traditional wood-fired oven. Be patient, the queues can be overwhelming, especially during tourist season but the soccas are worth the wait.
Recipe Notes
- Servings: this recipe makes 6-8 servings.
- Equipment: you will need either two 25cm/10-inch ovenproof skillets or one large 40 x 30cm rectangular oven tray.
What is Socca?
Socca one of the easiest naturally vegan, gluten-free recipes you can make with just a handful of storecupboard ingredients.
Made from nothing more than chickpea flour, water, olive oil and seasoning, the batter is baked in a hot oven until it’s golden and crisp at the edges. It has a soft, somewhat custard-like centre. A few minutes under the grill gives it a lovely charred, blistered top similar to the soccas baked in a wood-fired oven.
It’s naturally high in plant protein, iron and fibre thanks to the chickpea flour, making it a brilliant flexitarian option for a light lunch, a starter, a snack, or (if you are going fully French) an apéritif sharing plate.
Serve it warm, cut into wedges or squares, with a crisp green salad and your favourite dips for a relaxed, no-fuss meal.
Why You’ll Love This Recipe
- Just five ingredients for the batter, all easy to find or already in your storecupboard
- Naturally vegan and gluten-free
- No kneading, no proving, no yeast: just whisk, rest and bake
- Endlessly adaptable with different toppings and dips
- Ready in under an hour, most of which is hands-off resting time
Watch How To Make Socca
Ingredients
- Chickpea flour (gram flour/besan): the base of the batter. Look for it in the world foods or gluten-free aisle.
- Olive oil: used both in the batter and to generously grease the skillet or oven tray, which is key to a crisp base.
- Garlic powder: for a subtle savoury depth.
- Toppings (optional): thinly sliced red onion, halved black olives and sundried tomatoes are all optional, but they add colour and flavour.
How to Make Socca
Step 1: Make the Batter
Start by whisking the chickpea flour, water, olive oil, salt and garlic powder together in a medium mixing bowl until you have a smooth, lump-free batter.
If a few stubborn lumps remain, a quick blitz in the blender will sort them out. Cover the bowl and set the batter aside to rest at room temperature for 30 minutes; this brief pause lets the flour hydrate properly and makes for a much smoother bake.
Step 2: Heat the Pans
While the batter rests, preheat the oven to 250°C/475°F. Brush your chosen skillets or oven tray generously with olive oil, then pop them into the oven to heat through, starting with a hot, well-oiled pan is what gives socca a crispier base.
Once everything is hot, carefully pour the batter in: divide it between two skillets, or pour it all into one large tray, smoothing the surface so it’s nice and even. Scatter over your toppings, if using, or leave it plain.
Step 3: Bake the Socca
Bake for 10–15 minutes, until the batter is cooked through, then finish it under a high grill for 2–4 minutes to turn the top golden and slightly crisp. Keep a close eye on it here, as it can burn quickly.
Once done, cut into slices, squares or rectangles and serve hot or warm, either on its own or with a crisp green salad and a few dips on the side.
Top Tips for Success
- Don’t skip the resting time: it lets the flour fully hydrate and gives a smoother, more even bake.
- If the socca batter is lumpy, give it a whizz in a blender to smooth it out.
- A very hot oven and a generously oiled pan are what give socca its characteristic crisp base, so don’t be shy with the olive oil.
- Heat your skillets or oven tray in the oven for a few minutes before adding the batter for an even crisper result.
- Watch the socca closely under the grill: it can go from golden to burnt in under a minute.
Topping Variations
Socca can easily be served plain but makes also a brilliant pancake base for whatever you have to hand. Try:
- Rosemary and flaky sea salt for a classic, simple finish
- Cherry tomatoes and torn basil for a summery version
- Thinly sliced courgette and a scattering of chilli flakes
- Crumbled (dairy-free) feta and chopped fresh herbs
- Grilled shredded tofu or tempeh
What to Serve with Socca
Socca is wonderful served plain on its own or with a crisp green salad. However you can also complement it alongside a few dips a for dunking and sharing. Some of my favourites include:
- A cooling yoghurt sauce like my Vegan Tzatziki
- Classic houmous
- A smoky roasted red pepper dip like my Quick Muhammara Dip
- Whipped Ricotta Cheese or Whipped Feta Cheese
- Tomato salsa
Set out two or three dips with the warm socca and salad for an easy sharing spread.
Storing and Reheating
Socca is best enjoyed fresh from the oven while the top is still crisp. Leftovers will keep in an airtight container in the fridge for up to 2 days. Simply reheat in a hot oven or under the grill for a few minutes to bring back the crispness, as microwaving will leave it soft.
Frequently Asked Questions
Pretty much. Socca is the Niçoise version and farinata is the Ligurian version, and both are made from the same simple chickpea flour batter. Farinata is sometimes made slightly thinner and crisper.
Yes, the batter can be mixed and left to rest, covered, in the fridge for up to 24 hours. Bring it back to room temperature before baking.
Yes, as chickpea flour naturally contains no gluten. Just double check any toppings or dips you’re serving alongside it if you need the whole meal to be gluten-free.
I hope you enjoy this socca recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
Easy Socca (Chickpea Pancake/Flatbread)
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Watch How To Make This Recipe
Ingredients
- 250 g chickpea flour
- 500 ml water
- 60 ml olive oil
- 1 tsp salt
- 1 tsp garlic powder
- Olive oil for baking
TOPPINGS (optional)
- 1 small red onion thinly sliced
- 30 g pitted black Kalamata olives halved
- 50 g semi-dried tomatoes
TO SERVE (optional)
- Green salad
- Dips: Yoghurt sauce, houmous, tomato salsa or red pepper dip
Instructions
- In a medium mixing bowl, whisk together the chickpea flour, water, olive oil, salt and garlic powder until smooth and well combined. If the batter is lumpy, blitz it in a blender until smooth.250 g chickpea flour, 500 ml water, 60 ml olive oil, 1 tsp salt, 1 tsp garlic powder
- Cover the bowl and leave the batter to rest for 30 minutes at room temperature.
- Preheat the oven to 250°C/475°F.
- Brush either two 25cm/10-inch ovenproof skillets or one large 40 x 30cm rectangular oven tray with a generous amount of olive oil.
- Place the skillets or oven tray in the oven until hot.
- Carefully divide the batter between the two skillets, or pour it all into the large oven tray, making sure the surface is level.
- Scatter over your chosen toppings or leave the socca plain.1 small red onion, 30 g pitted black Kalamata olives, 50 g semi-dried tomatoes
- Bake for 10–15 minutes, until the batter is cooked through.
- Switch the oven to a high grill setting and grill for 2–4 minutes, until the top is golden and slightly crisp. Keep a close eye on it so it doesn't burn.
- Once cooked, cut the socca into slices, squares or rectangles.
- Serve hot or warm plain or with a crisp green salad and/or dips.Green salad, Dips: Yoghurt sauce, houmous, tomato salsa or red pepper dip
Notes
- Makes 2 x 25cm/10-inch socca, or 1 large 40 x 30cm tray.
- Leftovers keep in an airtight container in the fridge for up to 2 days; reheat in the oven or under the grill to restore crispness.
- The batter can be made up to 24 hours ahead and kept covered in the fridge.
Nutritional Information
Find this recipe online:
Easy Socca (Chickpea Pancake/Flatbread)
https://theflexitarian.co.uk/recipe-items/socca-chickpea-pancake/
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