Socca Pancakes with Spinach and Fennel and a Tahini Dressing

Servings: Serves: 4

Nutritional Information:

Per serving (262g)

Calories 418, Fat 27g, Saturates 3.7g, Carbohydrate 34g, Sugars 6.1g, Fibre 9g, Protein 13g, Salt 0.63g


For the socca pancakes

For the tahini dressing

For the topping



Whisk the chickpea flour, olive oil, water, lemon juice and pinch of salt together in a bowl. Let the batter sit for at least 10 minutes.


While the batter is resting, make the dressing. Stir together the tahini, lemon juice, olive oil, garlic and water until combined and a little runny. Season with salt.


To cook the pancakes, heat a little of the frying oil in a medium-sized frying pan before pouring in a third of the batter. Tilt the pan so that the batter spreads out. It should be as thin as a crêpe pancake. Cook until well browned and crisp underneath, (about 2-3 minutes). Flip it over and cook until lightly browned on the second side, about 1 minute. Transfer to a plate. Repeat with the remaining oil and batter.


To make the topping, heat the olive oil in a medium frying pan and fry the garlic cloves over a medium heat until golden brown. Add the spinach, fennel, lemon juice and chickpeas, and cook, tossing occasionally until the vegetables are cooked through. Season with salt and pepper.


Top each pancake with the fennel, chickpea and spinach mix, then drizzle with the tahini sauce and finish with a sprinkle of lemon zest, before serving.


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