Instead of eggs, the base is made from a chickpea batter that gets combined with red onion, tomato, spinach, kalamata olives, and fresh gremolata (a parsley-garlic mixture) to channel the flavors of the Mediterranean.
“I first fell in love with socca—or farinata—during my years of training in Italy where this chickpea flour frittata is a staple of Northern Mediterranean cuisine,” says Dreux Ellis, executive chef at Café Gratitude. “You find it all the way from Provence in Southern France to the Italian Riviera in various forms and always with a regional imprint.” His take on it channels the fresh flavors of Greece.
“I love it for its versatility and egg-like flavor and texture,” notes Ellis. “You can also use the chickpea base in a frying pan to make a fun scrambled egg dish.” Pro tip: Be sure to let the batter sit overnight or for at least six hours before using it.
Greek Socca (farinata)
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Prep Time20 minutes
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Cook Time30 minutes
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Servings4 people
Ingredients
For the chickpea batter
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2 cups filtered water
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3/4 cup chickpea (or garbanzo bean) flour
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1/8 cup olive oil
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1 tsp salt
For the cashew ricotta
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3 cups cashews (soaked and rinsed)
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1/2 Tbsp salt
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1/4 cup lemon juice
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3/4 cup filtered water
For the gremolata
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2 cups parsley
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2 cloves garlic, peeled
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peel of one lemon
For the socca (farinata)
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1 Tbsp red onion
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2 cups tomato, diced
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3 cups spinach
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20 kalamata olives, halved
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2 Tbsp gremolata
Instructions
Recipe Notes
For more vegan breakfast ideas, check out this easy muesli recipe and Emmy Rosum's vegan breakfast burrito.