Chickpea Pancakes with Herb Salad

Recipe By: Home Cooking Collective


Farinata, socca, torta di ceci, or cecina is a type of thin, unleavened pancake or crêpe made from chickpea flour. It originated in Genoa and later became a typical food of the Ligurian Sea coast, from Nice to Sardinia and Elba islands. We love a savory pancake and it goes perfectly with a fresh herb salad with a garlic skyr dipping sauce.

Serves 2


For the pancake:
1 cup
Chickpea flour
1/2 tsp
Kosher salt
1/8 tsp
Ground cumin
1 cup
3 tbsp
Extra virgin olive oil
Black pepper
to taste
For the herb salad:
1/3 cup
thinly sliced
2/3 cup
1/3 cup
Chopped herbs of your choice, mint, parsley, dill
Squeeze of lemon juice
Salt and pepper
to taste
For the garlic skyr:
1/2 cup
Icelandic Provisions Plain Skyr
Garlic clove
Salt and pepper
Step 1:
Set a rack in the top-third of the oven and place a 10-inch cast iron skillet on the rack. Preheat the oven to 450F.
Step 2:
Prepare the socca batter. Mix chickpea flour, salt, and cumin until combined. Slowly pour in water, whisking constantly to prevent lumps. Stir in 2 tablespoons of olive oil. Cover batter and let sit for at least 30 minutes up to 12 hours - this helps develop the flavor.
Step 3:
Meanwhile, make the salad. Combine all salad ingredients in a bowl and season to taste. Set aside.
Step 4:
Make the garlic skyr by whisking skyr with garlic and seasoning with salt and pepper. Set aside.
Step 5:
To bake the socca, switch the oven to broiler. Carefully remove the preheated skillet from the oven and swirl in 1 tablespoon of olive oil. Pour the batter, then immediately place back in the oven and broil for 4 to 6 minutes until blistered all over the top and browned on the bottom.
Step 6:
Remove socca from the oven, let cool slightly until warm but not hot. Serve with salad and garlic skyr.

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