Socca Recipe - Love and Lemons (2024)

FAQs

How do you keep socca from sticking? ›

Socca Recipe Tips

It's essential that your skillet is hot when you add the socca batter, so put your pan in the oven as soon as you turn it on. If your skillet is too cool, the socca will stick to it, and the edges and bottom won't crisp up as they bake. Don't cut the soaking time short.

Remember to toast the chickpea flour in a dry skillet or oven beforehand to eliminate any bitterness in the final dish.

Made from garbanzo bean flour, socca is naturally gluten free, vegetarian, and vegan. Socca is usually quite thin but you can adjust its thickness according to the pan size you use. It's baked until nicely browned and crispy on the edges and then served piping hot cut into wedges.

When stored in a cool, dry and dark place, an unopened pack of chickpea flour can last up to 1 year past the printed date on the package. However, once opened, it should be used within 6 months for best quality. If you've frozen your chickpea flour, it can last for an impressive 2 years.

I usually use dried chickpeas here to make my flour, however, for increased nutritional value you can sprout and then dry the chickpeas before grinding them into flour. To do this, add a cup of chickpeas to a large jar, loosely cover with some cloth and soak 12 to 24 hours, then rinse well.

I much prefer the nutty, crisp chickpea flour coating to other flour-based batters, and those who cannot tolerate wheat will be very happy with it. You can find chickpea flour in Mediterranean markets and Indian markets.

By adding baking soda, you are increasing the pH of the water and making it more alkaline. This helps break down the pectin in the chickpeas which softens their skins better and faster. This is especially important when you are making hummus and want the creamiest consistency possible.

The chickpeas are sautéed with baking soda for a few minutes, before dumping in the water to simmer the chickpeas. The baking soda makes the water more alkaline, which softens the chickpeas more quickly by weakening their pectic bonds.

Chickpeas flour will cause you digestive discomfort if you have already experienced it with whole chickpeas. When consuming take it in smaller quantities and have plenty of water as it will helps ease digestion and avoid unwanted symptoms like bloating, cramps and gas.

Farinata (Italian: [fariˈnaːta]), farinata di ceci, torta di ceci, fainé, fainá, socca, cecìna or cade is a type of thin, unleavened pancake or crêpe made from chickpea flour.

What is the difference between garbanzo flour and chickpea? ›

Besan flour, gram flour, and garbanzo bean flour are all chickpea flours; they're just made from different varieties of chickpeas. Chickpea flour or garbanzo bean flour is milled using whole white chickpeas (garbanzo beans). Besan or gram flour is made by grinding split brown chickpeas (chana dal) into a fine powder.

Socca is the ubiquitous street food found all over southeastern France, most notably in Nice and more specifically around the Cours Saleya market.

Wheat-based refined flours usually can be used past the expiration date (up to a year at your house), especially if it's been stored in a cool, dry place. 2 You'll want to be careful about self-rising flour, though, as the baking powder that's mixed into the flour can lose its effectiveness over time.

Like other types of flours, chickpea flour and besan should be stored in a sealed container to keep out moisture in a cool place. It stays fresh for upto 6 months, and longer if refrigerated.

The bottom line

Chickpea flour is full of healthy nutrients. It's a great alternative to refined wheat flour, as it's lower in carbs and calories yet richer in protein and fiber. Research suggests that it may have antioxidant potential and could decrease levels of the harmful compound acrylamide in processed foods.

Put more oil in the batter or put more oil in the pan or use a non stick pan. It could also be you want to flip them too soon. When you put anything raw like meat/fish in a hot pan, it contracts and the proteins start to solidify, making it stick to your pan.

I soak dried garbanzo beans/chickpeas overnight, rinse well, then cook beans in Instant Pot. Beans come out tender.

Chickpea flour's binding power makes it an excellent gluten-free alternative for holding together oven-fried cakes, croquettes, and fritters, including our Zucchini Fritters.

It holds up to being boiled in water better than other bean pastas, maintaining the bite of an al dente noodle. (Here's a caveat: only buy the small shapes. The spaghetti and long-strand varieties of Banza get soft and fall apart. Stick with the elbows, penne, rigatoni, rotini, etc.)