Name: Easy 20-Minute Crispy Socca (Chickpea Flatbread)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: French
Ingredients: 3/4 cup packed chickpea flour (also known as garbanzo bean flour); 3/4 cup + 3 tablespoons filtered water (this measures just less than 1 cup ); 1 tablespoon avocado oil for batter + 2 tablespoons avocado oil for pan; 1 tablespoon maple syrup; 3/4 teaspoon fine salt; 3/4 teaspoon Italian season; 1/2 teaspoon garlic powder; 1/4 teaspoon ground black pepper; flaky salt or regular salt for garnish

It's hard to believe the foundation of this gourmet street food is just chickpea flour, water, oil and salt! This crispy homemade socca recipe is perfect for dipping, using as a base for flatbreads or pizzas, or simply enjoying by itself!

Socca wedges garnished with red pepper flakes and parsley on a round white marble cutting board.

I was first introduced to socca when I was visiting Nice in the south of France. Over there, socca is kind of a big deal... and for good reason! It's crispy, salty and flavorful while also being super nutritious. Between their socca and ratatouille, Nice has given me such rich memories of the most delicious foods. I would absolutely love to go back!

I remember one shop serving the socca to me folded in a paper cone, almost like a crepe. It was so simple and I only wish that more places like that existed here in the United States.

That being said, I'm perfectly content making socca right at home! At first I tried to relive my experience in Nice by recreating the traditional recipe exactly (minus the wood-fired oven), but I found I love it even more when baked a little longer. It makes it extra crispy yet is still just as soft and chewy on the inside!

I typically enjoy this simple, plant-powered, grain-free recipe as a before-dinner nosh. Thin and crispy with a slightly nutty flavor, the warm socca pairs perfectly with this cool and creamy avocado spread. It also goes great with hummus!

Socca sliced into wedges on a round white marble cutting board next to bowls of dips.

Why You'll Love this Homemade Socca

Insanely addictive - you should probably just make two batches!
Easy recipe - simply whisk, pour and bake
Crispy on the outside, soft on the inside
Vegan and gluten-free
Packed with plant-based protein
Simple, shelf-stable ingredients
Kids love it too!

Ingredients

Socca really only requires 4 simple ingredients: chickpea flour, water, avocado oil (or olive oil) and salt. I like to add a few more seasonings but these are entirely optional (although highly recommended!). See the recipe card at the bottom of the post for the full recipe.

Chickpea flour: Also known as garbanzo bean flour, chickpea flour is made from ground dried chickpeas. Chickpeas are a nutrition powerhouse, loaded with protein and fiber! Make sure to buy 100% chickpea flour and not a mix (I once grabbed a bag of fava and garbanzo flour from the grocery store by mistake as they look similar).

Water: The chickpea flour mixed with water is what creates the socca batter.

Avocado oil: In addition to adding delicious flavor, the avocado oil is responsible for achieving the socca's crispy texture. You can swap for extra virgin olive oil if desired.

Fine salt: The salt is what makes this so incredibly addictive. It brings out all the other flavors too!

Other seasonings: I love adding some sweetness using a little maple syrup. I also add more spices (Italian seasoning, garlic powder and ground black pepper) and garnish it with some flaky salt!

How to Make Crispy Socca

1. Preheat oven to 450 degrees F. Once preheated, place an empty 12-inch cast iron skillet in the oven for 5 minutes. A preheated pan helps to maximize crispiness!

2. Make the batter. In a medium sized mixing bowl, whisk together chickpea flour, water, 1 tablespoon oil, maple syrup, salt and seasonings. Whisk until no clumps remain and the chickpea batter is smooth. Set aside.

Socca ingredients in a glass mixing bowl.

Using a whisk to form the chickpea batter in a glass bowl.

3. Remove the hot pan from the oven with oven mitts. Place the cast iron pan on a flat surface.

4. Pour in the batter. Swirl 2 tablespoons of oil around to evenly coat the pan, then pour the batter in the center. Allow the batter to form into a large circle covering the entire pan. You may need to swirl it around slightly while wearing your oven mitts.

Pouring the socca batter into a cast iron skillet with a white marble background.

Socca batter in a cast iron skillet with a white marble background.

5. Bake. Place the pan back in the oven and cook for 13 minutes.

6. Flip the socca. Carefully and gently flip the socca with a large spatula and return to oven for 2 more minutes. Watch closely at the end to avoid burning (the edges will burn first).

Using a spatula to flip socca in a cast iron skillet.

7. Garnish and serve! Immediately garnish generously with flaky salt or regular salt to enhance the flavor. Use a spatula to remove the hot socca from the pan, slice into 8 triangles using a pizza wheel and enjoy. Serve with your topping of choice or enjoy alone. It is also delicious served with chili or stews, or even as a base for vegan and gluten-free pizza!

Socca wedges served with chermoula and vegan whipped feta dip.

Recipe Tips

Do not substitute the chickpea flour. Chickpea flour is very unique in terms of texture, flavor and water absorption. If you don't have chickpea flour, don't try this using something else!

The size of the pan matters. The recipe measurements are meant for using a 12-inch cast iron skillet. A smaller pan will result in a thicker and not-as-crispy socca, whereas a larger one will result in a thinner socca that is more susceptible to burn.

Season it to your liking. I kept this recipe pretty neutral for more versatility but you can certainly play around with adding fresh herbs and more spices. Fresh rosemary and red pepper flakes are both delicious additions!

A hand holding a socca wedge dipped in vegan whipped feta and chermoula sauce.

Serving Suggestions

My kids will seriously argue over who gets more socca anytime I make it, regardless of what else we're having for the main course. It can be served in so many different ways. My favorite way is to just rustically rip off a piece to enjoy as socca bread on its own!

Gluten-free flatbread
Socca pizza
Tostadas - add black beans, guacamole and vegan mozzarella to the top of the socca!
Dips - enjoy it with vegan pesto, roasted garlic dip or vegan whipped feta.
Soups and stews - serve it on the side or use it to dip straight in to sop it all up!

It also makes for a fun appetizer when entertaining. It will make your kitchen smell amazing when it comes out of the oven and your guests will want to dive right in. People just cannot resist this thin, crispy, delicate, golden brown homemade socca!

a socca wedge dipped in a bowl of vegan whipped feta with a white background.

Storage and Reheating

Store leftovers in an airtight container for up to three days. I typically put it in the fridge but you can also leave out at room temperature.

When reheating, avoid the microwave if possible as it will make the socca a bit soggy. For best results, reheat it on a pizza pan in the oven or air fry it for 2-3 minutes at 350 degrees F.

Socca wedges garnished with parsley and red pepper flakes served with chermoula sauce and vegan whipped feta.

As someone who is allergic to yeast, wheat, gluten and eggs, this is the perfect recipe for me. It's also vegan, grain-free, refined sugar-free and soy free!

I hope you love this crispy socca as much as I do. It really is so addictive and easy to make. If you give it a try, please tag @eatingbyelaine to let me know!