Savory Chickpea Flour Pancakes with Roasted Vegetables

These pancakes are based on socca, the crispy flatbread from the south of France that also has cousins across North Africa and South Asia. Made entirely from chickpea flour, water, and olive oil, they are naturally free of dairy, gluten, and soy. The batter comes together in minutes, and the pancakes cook up with lacy, crisped edges and a tender, slightly nutty center. Roasted vegetables pile on top: zucchini, red bell pepper, cherry tomatoes, and red onion, caramelized in the oven until soft and jammy. A bright herb drizzle made from fresh parsley, lemon, olive oil, and chili flakes ties everything together. The whole thing photographs beautifully and eats like something you would find at a buzzy all-day cafe.

Ingredients

  • 2 cups Chickpea flour
  • 2 cups Water
  • 3 tbsp Olive oil
  • 1 tsp Fine sea salt
  • 1 tsp Ground cumin
  • ½ tsp Ground turmeric
  • ½ tsp Garlic powder
  • 2 medium Zucchini, cut into ½-inch coins
  • 2 large Red bell pepper, deseeded and cut into 1-inch strips
  • 1½ cups Cherry tomatoes
  • 1 large Red onion, cut into ½-inch wedges
  • 3 tbsp Olive oil
  • ¾ tsp Fine sea salt
  • 1 tsp Smoked paprika
  • ½ tsp Dried chili flakes
  • 1 cup loosely packed Fresh flat-leaf parsley, leaves and tender stems only
  • 3 tbsp Fresh lemon juice
  • 3 tbsp Olive oil
  • 1 clove Garlic, peeled
  • ¼ tsp Fine sea salt
  • ¼ tsp Dried chili flakes
  • 1 tbsp Olive oil

Instructions

  1. Make the batter first so it can rest. In a large mixing bowl, whisk together 2 cups (200 g) chickpea flour, 1 tsp fine sea salt, 1 tsp ground cumin, ½ tsp ground turmeric, and ½ tsp garlic powder. Pour in 2 cups (480 ml) lukewarm water and 3 tbsp (45 ml) olive oil. Whisk until completely smooth with no lumps. The batter should look like thin cream. Set aside to rest for at least 20 minutes. This rest lets the flour hydrate and gives the pancakes a better texture.
  2. While the batter rests, preheat your oven to 425°F (220°C). A baking sheet preheated empty will get the vegetables going faster, but it's fine to use a cool one too.
  3. Cut 2 medium zucchini into ½-inch coins and 2 large red bell peppers (deseeded) into 1-inch strips. Cut 1 large red onion into ½-inch wedges, keeping the root end intact so the wedges hold together.
  4. Spread the cut zucchini, red pepper, onion wedges, and 1½ cups (225 g) cherry tomatoes across a baking sheet lined with parchment. Drizzle over 3 tbsp (45 ml) olive oil and sprinkle with ¾ tsp fine sea salt, 1 tsp smoked paprika, and ½ tsp dried chili flakes. Toss everything with your hands so all the cut surfaces are coated, then spread into a single layer. Slide into the oven.
  5. Roast for 25 minutes, then check: the zucchini should be starting to brown at the edges and the tomatoes should be splitting open and jammy. If they look pale, give them another 5 minutes. Pull the tray and set aside.
  6. While the vegetables are in their last 10 minutes in the oven, make the herb drizzle. Roughly tear 1 cup loosely packed (30 g) fresh flat-leaf parsley leaves and tender stems and add to your blender. Add 1 peeled clove garlic, 3 tbsp (45 ml) fresh lemon juice, 3 tbsp (45 ml) olive oil, ¼ tsp fine sea salt, and ¼ tsp dried chili flakes. Blend until smooth. Taste and add a tiny bit more lemon if it needs a lift.
  7. Heat your cast-iron skillet over medium-high heat for about 2 minutes. Add a thin slick of olive oil, using about ½ tsp of the 1 tbsp (15 ml) reserved cooking oil per pancake. Give the batter a quick stir, as the flour can settle. Ladle in roughly ⅓ cup of batter per pancake (you're making 10 pancakes total, 2 per person). Tilt the pan to spread it into a circle about 6 inches across.
  8. Cook for 3 to 4 minutes. The underside is ready to flip when the edges look dry and pull slightly away from the pan, and the top has gone from shiny and wet to mostly matte. Flip once and cook for another 2 minutes. The second side will be patchily browned and a little spotty. Stack finished pancakes on a plate and cover loosely with foil while you work through the remaining batter, adding a small slick of oil before each new pancake.
  9. To plate, lay 2 pancakes per person slightly overlapping on each plate. Pile a generous portion of the roasted vegetables on top, then spoon the herb drizzle over everything. Serve immediately with extra chili flakes on the side.