These delicious, savory, always gluten-free chickpea pancakes are a mainstay on the menu at Sqirl in Los Angeles, where Jessica Koslow swaps the vegetables depending on what’s seasonal and best. They’re great for brunch, lunch or a light supper, and you can dress them up with smoked fish, horseradish crème fraîche, and poached or fried eggs. Slideshow: More Greens Recipes 

November 2016


Recipe Summary

50 mins


Ingredient Checklist


Instructions Checklist
  • Prepare an ice water bath. In a large saucepan of salted boiling water, blanch the beets for 30 seconds. Drain and transfer to an ice water bath to cool completely. Drain well, then squeeze and pat dry. 

  • In a large bowl, beat the eggs with the chickpea flour, herbs, garlic, 3 tablespoons of the lemon juice, 3/4 teaspoon of salt and 1/2 cup water. Add the beets.

  • Heat a large cast-iron griddle until smoking. Brush it generously with canola oil. Spoon 4 mounds of the batter on the griddle and spread each into a 5-inch round. Cook the socca over moderately high heat until lightly browned, 2 to 3 minutes per side. Transfer to plates.

  • In a medium bowl, toss the greens with the olive oil and the remaining 1 tablespoon of lemon juice. Season with salt. Dollop the lebneh on the socca, top with the greens and serve.