Recipe by Leah Vanderveldt
Also published on Medium.
- 1 cup chickpea flour
- 1 ¼ cups water
- 1 tablespoon olive oil, plus more for the pan
- ½ teaspoon salt
- ¼ teaspoon garlic powder (optional)
- In a bowl, combine chickpea flour, water, 1 tablespoon olive oil, salt, and garlic powder, if desired, and whisk together until smooth. (You can do this in a blender or with an immersion blender, if you prefer.)
- Place a medium skillet over medium heat until hot. Test the heat by flicking a few drops of water on it; it's ready when it sizzles right away. Add enough olive oil to cover the base of the pan with a thin layer; heat for up to 30 seconds (do not let it smoke). Pour in ⅓ to ½ cup batter; swirl it around so it covers the whole base. Cook for about 3 minutes, until bubbles form all over the surface. Flip it and cook for 2 to 3 minutes longer.
- Remove from pan with a spatula, transfer to a plate and add toppings right away. Repeat with more oil and remaining batter. (You can also make the soccas up to 1 day ahead; reheat for 2 minutes in the same pan, turning once.)