Chickpea Flour Pancakes with Roasted Vegetables and Herb Sauce

Servings: 4 | 0 minutes | 350 kcal

This recipe is inspired by the traditional French dish 'socca' from Nice. However, it' been reinvented with a global twist, adding a vibrant herb sauce and a variety of roasted vegetables for a modern, plant-based treat.

Once on a trip to South of France, I came across a local dish called 'socca' - a thin, crispy pancake made from chickpea flour. The chef, an old lady, served it with a medley of roasted vegetables from her garden. I fell in love with the simple yet hearty meal and decided to put my spin on it, thus this recipe was born.

Ingredients

1 cups chickpea flour
1.5 cups water
2 teaspoons olive oil
1 teaspoons salt
3 cups assorted vegetables (bell peppers, zucchini, cherry tomatoes)
1 cups fresh herbs (parsley, cilantro, dill)
2 pieces garlic
2 teaspoons lemon juice

Instructions

In a large bowl, whisk together chickpea flour, water, olive oil, and salt. Let sit for 30 minutes to allow the flour to fully absorb the water.
Preheat oven to 200°C (400°F). Toss vegetables in a bit of oil, salt, and pepper and spread them on a baking sheet. Roast for 20-25 minutes until tender and lightly charred.
While vegetables are roasting, prepare the herb sauce. Blend together fresh herbs, garlic, lemon juice, a drizzle of oil, and salt until smooth.
Heat a non-stick pan over medium heat. Pour 1/4 cup of pancake batter onto the pan and spread it out slightly with the back of a spoon. Cook for 3-4 minutes on each side until golden brown.
Serve the pancakes topped with roasted vegetables and a good drizzle of herb sauce.