This simple Mediterranean salad is perfectly complimented by a savory falafel pancake. As I often am, this recipe is inspired by and based on Pamela Salzman’s recipe, only I added spices typically associated with falafel.
- 2 cups chickpea flour, aka garbanzo flour
- 2 teaspoons salt
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic granules
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon ground cardamom
- 1 tablespoon finely chopped parsley
- 2 tablespoons finely chopped cilantro
- 2-2 ¼ cups warm (not hot) water (use less for a thicker pancake)
- 3 Tablespoons unrefined, olive oil or avocado oil + more as needed
- Mediterranean Salad:
- ½ head Romaine, shredded
- Persian cucumbers, chopped
- 1 medium eggplant, cut into rounds and grilled or roasted until tender, cut into strips
- 1 ½ cups roasted red peppers, chopped
- ¾ cup pitted kalamata olives, halved
- dried oregano
- sea salt and black pepper to taste
- unrefined, cold-pressed extra-virgin olive oil
- fresh lemon juice
- In a large bowl, whisk together the flour and the rest of the dry ingredients and fresh herbs. Pour the water in slowly and whisk until smooth. Cover and let sit for at least 15 minutes or longer if possible. You can also make this many hours ahead and keep in covered in the refrigerator.
- Preheat a medium heavy cast iron skillet over medium-high heat. Add 1 Tablespoon of oil and swirl the oil around to coat the bottom of the pan. Pour in about ¼ cup of batter and cook until the edges become slightly dry and the bottom is crispy, about 4 minutes. Flip the socca over and cook for 1 more minute.
- Transfer to a plate and top with suggested Mediterranean salad ingredients, add a squeeze of fresh lemon juice.
- Soccas can be kept warm in a 200 degree oven for up to 30 minutes.