I went on a trip to Nice a few years ago and discovered socca. My life has never been the same since. Socca, or farinata, is a chickpea crepe sold as a street food on the French Riviera. It is super delicious and I make a variation on it more than a few times a week. This time, I added nutritional yeast to the batter for savory depth. I don’t like recipes that use highly processed or hard to source ingredients, and even though nutritional yeast sounds like it might either or both of those things, I promise it isn’t. Nutritional yeast is a form of yeast, often grown on beet molasses, that is yellow in color and has a savory, nutty flavor. It’s easy to find at major grocery stores and health stores. That being said, this is just as good (though slightly different) without it. Happy eating! – Amanda
1/2 cup chickpea flour
6 tablespoons nutritional yeast
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 cup water
1/2 tablespoon baking powder
1 teaspoon olive oil
salt and pepper to taste
1 tomato, sliced
scallions, for garnish
1. In a bowl, combine chickpea flour, spices, nutritional yeast and water. Let rest 30 minutes- 1 hour.
2. In a small skillet, heat the oil.
3. To the chickpea flour mixture, add baking powder, salt and pepper.
4. Pour the batter into the small skillet. When the cake has puffed up and looks dry around the edges, flip.
Cook 1-2 minutes until cooked through.
5. Remove the cake from the pan. Top with tomatoes, scallions, salt and pepper. You can also add another small drizzle of olive oil.