Socca Waffles

February 1, 2015


Author Notes: Add herbs or spices if you like: a couple of teaspoons of fresh rosemary or thyme, or half a teaspoon of smoked paprika or ground cumin.Nicholas Day

Serves: 4 as a side

Ingredients

  • 1 cup chickpea flour
  • 1 cup water
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • Optional herbs or spices (see note)
In This Recipe

Directions

  1. In a mixing bowl, whisk together all the ingredients (including the optional herbs or spices) until smooth. Let the batter rest covered for at least an hour, or until you need it. (You could mix it in the morning and make it in the evening.)
  2. Preheat a waffle iron on high, brushing it with oil. Spoon out enough batter for it to spread across the waffle iron, then close it and cook until the socca becomes golden and crisp. Eat as soon as possible.

More Great Recipes:
Waffle|Bean|Appetizer|Side|Snack

Reviews (28) Questions (0)

28 Reviews

Kami K. September 3, 2016
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.
 
lpenney14 May 1, 2016
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.
 
Mary F. June 1, 2015
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.
 
Nora May 23, 2015
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!
 
krikri April 13, 2015
TLDR: This stuck a bit to my waffle iron, but was easy and tasty and I'd definitely make it again.<br />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.<br />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.<br />
 
Zensister April 2, 2015
These were a lot of fun to make, and tasty! <br />
 
Monica B. March 25, 2015
@Trena Heinrich,<br />Then you should make a regular waffle recipe. <br />This isn't a waffle recipe (@Jennifer) this is a recipe for socca on a waffle iron.
 
Jennifer March 22, 2015
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.
 
suziqcu March 8, 2015
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.
 
Zensister April 2, 2015
I just topped mine with an improv curry
 
Foodgeek March 2, 2015
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.
 
quari February 26, 2015
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?
 
KakiSue February 19, 2015
Making fried chicken and waffles twisted the SE way. Good chow for a frigid night!!!
 
Jussy February 17, 2015
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
 
Cinnamin February 16, 2015
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?
 
jaime February 17, 2015
My batter seemed very thin. Nicholas Day, could you please give us an indication of what consistency the batter should be after whisking? <br /><br />Also, could you estimate a heat level (ish) for an old-school stove-top waffle iron? My waffles stuck to the (nonstick) iron so bad despite brushing with oil.
 
Author Comment
Nicholas D. February 17, 2015
It's pretty thin! But it will thicken very slightly as it sits. My waffle iron is also extremely old-school, and I set it to high.
 
Trena H. February 15, 2015
Is it possible to substitute wheat flour for chickpea flour? Thank you for the recipe, it looks great.
 
MJprovence February 15, 2015
The point of the recipe is CHICKpea flour.....Wheat flour makes it just a regular waffle...
 
Trena H. February 16, 2015
Thank you for the response MJprovence. As I live in Southeast Asia currently, the point of the recipe for me was to put some waffles in my belly.
 
Juliann T. February 12, 2015
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.
 
Anita V. February 15, 2015
Can you please suggest spices or herbs that are used traditionally?
 
carole_nelson_brown April 27, 2015
David Lebovitz's recipes uses a tiny bit of cumin
 
Stephanie G. February 12, 2015
I was wondering the same thing...eager for suggestions!
 
Joy H. February 12, 2015
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?
 
Crackpot G. February 15, 2015
Please fix the spelling of the headline of this post on the home page. I think you want to say Chickpea flour MEET the waffle iron.<br />
 
Joy H. February 16, 2015
I don't know what it originally said, but shouldn't it actually be "Chickpea flour, meet the waffle iron" OR "Chickpea flour meets the waffle iron"?
 
Kenzi W. February 18, 2015
The Cooking of Joy, you're right on! We opted for the latter.