Socca Waffles

Regarding questions about what to top these with: I've had them drizzed with olive oil and topped with fresh tomatoes, salt and pepper and arugula or basil. They are delicious with goat cheese. I think good suggestions would be anything that you'd put on a pizza or in a gyro. Avocado with egg would be good too. I use socca as a bread type substitute when it's thicker, for my gluten-free daughter to mop up sauces and soups or as a cracker-like base when its thin and crispy, but it must be fresh for that purpose.

Like Mary Fuller and others, I found the batter runny. I only had time to let it sit for 30 minutes, so that was possibly a problem. My results were not as crisp as they appear in the photo and were doughy (again, perhaps my fault). Like some others, I also used (roughly ground) cumin seed to flavor it. Despite some texture issues, we thought it was a nice and easy accompaniment to fried eggs, sauted swiss chard, pan fried diced acorn sqaush, and homemade pickles and harissa. Will make again, but next time will probably incorporate an egg or baking powder.

These were a little runny at 1:1, even after sitting -- yummy, though. I put cumin in one batch, za'atar in another. We had them with harissa mayo, avocado, and cilantro, big salad on the side. Fantastic pantry dinner.

These were good. The first batch were really dense and flat, so I added a 1/2 t. of baking powder to the batter. Second batch were puffy and light!

TLDR: This stuck a bit to my waffle iron, but was easy and tasty and I'd definitely make it again.
I made my own chickpea flour in my blender's spice grinder attachment. After one grind, it was a bit coarse, so I ground it again. It never became as fine as flour. After several hours the batter still looked a bit gritty, but they turned out very tasty! I served them as a side, with something else which had a sauce, so we used the soccawaffles to mop up the sauce.
Although I brushed olive oil on my waffle iron (mine is from Lidl, nothing fancy), it still stuck somewhat. I let it cook a bit longer and used pointy wooden things (a chopstick and a wooden spatula) to get it off and it did come off in pieces rather than a big mush.

These were a lot of fun to make, and tasty!

@Trena Heinrich,
Then you should make a regular waffle recipe.
This isn't a waffle recipe (@Jennifer) this is a recipe for socca on a waffle iron.

I made these according to recipe, and I didn't like the results. The waffles were a weird texture - somewhat rubbery. The taste wasn't bad, but wasn't like waffles. If you have to use chickpea flour due to dietary restrictions, this might be an ok substitute. But otherwise, I see no reason for this recipe.

With the risk of a redundant question...what's everyone serving with these? Should I use some sour cream? Some grilled meats? I imagine the possibilities are endless...just wondering what people have tried.

Chickpeas usually bring up a craving for hummus, falafel, pakora, or bhaji for me. So with regards to herbs and spices, I take my inspiration from those recipes. I also *hate* deep frying, so the waffled iron gives that crispy crunch but with a fraction of the fat of frying.

Are there any suggestions for what to serve with these? With herbs added I guess they wouldn't substitute for normal waffles - maybe sour cream on top?

Making fried chicken and waffles twisted the SE way. Good chow for a frigid night!!!

I bought Waffle Maker (from this fantastic website http://homegadgetsdaily.com/ would highly recommend you guys) and finally I made waffles. They came out really delicious.. All my family liked it ... Thank you so much

I have made socca with Indian chickepa flour or besan...but it always comes out quite thin and I have to make the batter a 2:1 ratio of chickpea flour to water. Do these come out thin?

My father was Sicilian. Sicilians make these into sqaure "pancakes" and call them panelli. They are piled on a roll to make a sandwich and eaten with lots of salt.

I was wondering the same thing...eager for suggestions!

I bought a whole bag of chickpea flour because I needed 2 tablespoons for another recipe so I'm glad to have found this recipe. What would you recommend serving this with?