Sheet-Pan Socca (Savory Chickpea Pancake)

By Sarah DiGregorio

Published June 17, 2025

  • Nico Schinco for The New York Times. Food Stylist: Kaitlin Wayne.
Media 1 of 1
Total Time
1 hour 40 minutes
Prep Time
10 minutes
Cook Time
30 minutes, plus at least 1 hour resting
Rating
5(63)
Comments
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Crispy on the outside and creamy at their core, socca are thin, olive-oil-rich chickpea pancakes. In Provence they’re often made on wide, flat copper skillets, but a screamingly hot sheet pan works extremely well, too — and makes an extra-large chickpea cake that can serve as a light dinner or an easy appetizer. Socca are usually not topped with anything more than black pepper; they are delicate and can’t support more than minimalist additions. However, a light scattering of toppings — like anchovies, pecorino and scallions here — makes socca qualify as a simple and delicious meal. A handful of chopped olives added before baking would also work, as would a garnish of torn slivers of prosciutto, draped on top just before serving.

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Ingredients

Yield:4 servings as a light dinner; 6 to 12 servings as an appetizer

  • 2 ¼ cups/250 grams chickpea flour

  • 2 teaspoons kosher salt (such as Diamond Crystal) 

  • 1 teaspoon fennel seeds

  • ½ teaspoon dried rosemary 

  • ½ teaspoon crushed red pepper (optional) 

  • Black pepper

  • 3 tablespoons olive oil plus ⅓ cup, divided

  • 2 scallions, sliced

  • ¼ cup grated pecorino or Parmesan

  • 12 oil-packed anchovy filets (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings as a light dinner)

38 grams carbs; 19 milligrams cholesterol; 554 calories; 23 grams monosaturated fat; 5 grams polyunsaturated fat; 6 grams saturated fat; 36 grams fat; 7 grams fiber; 601 milligrams sodium; 20 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a bowl or large container, combine the chickpea flour, salt, fennel, rosemary, crushed red pepper, several generous grinds of black pepper and 3 tablespoons olive oil.

  2. Step 2

    Measure 2 ½ cups/595 milliliters water and pour about half into the bowl. Whisk well to create a smooth batter. Add the remaining water and whisk to fully combine. The batter will be thin. Cover and let the batter rest for at least 1 hour, or ideally 2 to 3 hours, at room temperature. (You can make the batter up to five days in advance and let it rest, covered, in the refrigerator. Its finished texture only improves with a longer rest.)

  3. Step 3

    Set a 18-by-13-inch rimmed sheet pan in the oven and heat the oven to 550 degrees or as hot as it goes.

  4. Step 4

    Remove the pan from the oven and place it on a stable surface. Very carefully pour in the ⅓ cup olive oil. (The hot pan might warp a bit as you pour in the oil.) Give the batter one last whisk and pour it into the pan. Using a fork, gently whisk in the corners where the oil pools, to more evenly distribute the oil. (It’s OK if the batter starts to set as you mix, creating little lumps. The goal is just to avoid all the oil pooling in one corner or on one side.) Scatter the scallions, cheese and anchovies, if using, evenly over the top.

  5. Step 5

    Bake for about 18 minutes, until the top is very browned and crisp, and the edges have pulled slightly away from the sides of the pan.

  6. Step 6

    Remove the sheet pan and let the socca cool for about 5 minutes before cutting and serving, topped with more black pepper.

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Ratings

5 out of 5
63 user ratings
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Comments

Su

I routinely make a stovetop version of socca in a cast-iron pan, which allows me to brown and crisp the exterior while ensuring that the interior cooks through but stays creamy without becoming crumbly. I'm keen to hear others' experiences with this method, as it sounds dangerous and liable to set off my smoke alarm! In the meantime, I can assure you that this same batter can be cooked in a well-seasoned cast-iron pan over medium/med-high heat.

SpicyLee

I'm glad I read the comments as I would probably burn myself with all that hot oil sloshing around. I used a cast iron pan and cooked a half batch stove top using much less oil. It turned out great. A big uniquely flavorful pancake. I had a wedge of it with Crispy Halloumi with Tomatoes. My taste buds were singing!

K

A hot sheet pan brimming with batter is not appealing to move around! I prefer using a cast iron skillet.

Anne of Eureka

This was very good, but frighteningly dangerous to prepare! Transferring the hot hot batter-filled sheet pan from stove top to the hot hot oven sent so many images of disaster through my mind. Fortunately, no tragedy. I baked the socca 21 minutes and the center still would not crisp. Tasted fine, but a bit flabby texture. Next time, another sheet pan and perhaps a lower temp.

Kdot

This may be delicious with all the various additions but it is no longer socca. Bears no resemblance to socca in Provence.

Bill

A more authentic result may be achieved by adding a thin film of oil, perhaps 2-3 tablespoons, to a pan preheated under the broiler, distributing the batter and placing the pan on a high rack, then broiling until the air bubbles that form on the surface turn dark brown and the rest of the surface just loses it’s glossiness.

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