But… I tried the chickpea batter and I couldn’t get the thin crepe like consistency when I followed the recipe. Like everyone else, the shiitake mushroom and leek mix turned out great, no issue. So before I started to make this recipe, I read all of the comments below. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Socca Pizza with Sun-Dried Tomatoes & Pesto.We think they’d also be delicious filled with our 1-Pan Potato (Aloo) Sabzi, Quick Crispy Cauliflower, or 1-Pot Smoky Lentil Vegan Taco “Meat” - or even filled with random leftovers! More Chickpea Recipes

They make a quick snack when prepared in advance but are also perfect for any meal of the day - breakfast, brunch, lunch, or dinner!Įnjoy as a wrap filled with your favorite dips and veggies. We hope you LOVE these chickpea pancakes! They’re: It’s simply seasoned but bursting with flavor thanks to garlic, thyme, nutritional yeast, and a pinch of salt. They also fold well without breaking, making them perfect for stuffing with your favorite filling.įor the filling, we went with sautéed mushrooms and leek. When cooking over medium-high heat, the pancakes develop a golden brown, crispy exterior. These pancakes start with a simple, savory batter made from chickpea flour and salt and thinned with warm water.Īfter whisking, the batter will look thin and liquid-y - that’s okay!Īfter it has rested for 15 minutes, it will thicken slightly and more closely resemble crepe batter, which is what you’re looking for.Ĭooking these pancakes takes a little practice, but if you stick with it, you’ll realize it was well worth the patience. You can find an example of a cheela from Vegan Richa here. What we ended up with also somewhat resembles an Indian dish known as a chilla or cheela, but with a different flavor profile. Still other versions can be found in Sardinia, Gibraltar, Algeria, and Argentina ( source). Some claim it originated in the region that is now Nice, France, while others claim it was invented in Genoa, Italy (where it’s called farinata) or Marseille, France (where it’s called panisse). Socca is a flatbread made from chickpea flour and its origin is hotly debated. We first dreamt up this recipe as something resembling socca but thinner, crispier, and more foldable.

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