The Year In Food » Fine Seasonal Eating

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Chickpea Pancakes with Smoky Roasted Carrots // The Year in Food

Every year, at some point during the months of September and October, San Francisco cycles through a few warm periods. It’s our summer!, we like to say. We always regard these as the best months the city has to offer. The fog lifts for a period, the air crackles with a dry autumnal spark, and there are days that feel almost, almost like summer, except that the light is paler and golden, slanted, and night comes so much sooner. It’s our reward for a lot of grey during the summer.

Chickpea Pancakes with Smoky Roasted Carrots // The Year in Food

I learned that these little mini summers have as many names as there are words for snow. In some countries, these fleeting warm spells are named after their saint days: there is brittsommar in Sweden and Michael’s or Miguel’s or Michel’s Little Summer. In Germany, it’s called Golden October. Much of eastern Europe refers to it as Old Ladies’ Summer. I like that one especially. By my favorite is this: Veranillo del Membrillo, or Little Summer of the Quince. The occasion is anchored to the harvest, and the ephemeral fruits of the season.

Chickpea Pancakes with Smoky Roasted Carrots // The Year in Food

And so, these funny little pancakes. Anchored to the spirit of the season (the warm, smoky spices and the roasted veg), but not at all out of place for lunch on an unusually warm day. The pancakes are inspired by the Italian flatbread socca, made only of chickpea flour, olive oil, water, and salt. They’re addictively good – deeply savory and nutty.

Chickpea Pancakes with Smoky Roasted Carrots // The Year in Food


Pancake recipe adapted from David Lebovits’ Socca and inspired by 101 Cookbooks’ Silverdollar Socca

For the pancakes
1 cup garbanzo bean flour
1 cup water
2 tablespoons olive oil
1/4 teaspoon cumin
1/4 teaspoon sea salt

For the carrots
1 bunch rainbow carrots (about 6-8 carrots)
2 tablespoons olive oil, plus more for cooking
1/2 teaspoon smoked paprika
1/2 teaspoon cinnamon
1/4 teaspoon chipotle powder
1/4 teaspoon cumin
1/4 teaspoon fine sea salt

For serving
Greek yogurt
Micro greens or sprouts

Preheat oven to 400 degrees.

Combine the garbanzo flour, water, olive oil, cumin, and salt in a mixing bowl. Whisk thoroughly to combine. Set aside.

Peel the carrots, if desired, and slice them 1/2-inch thick on the diagonal. Place in a large mixing bowl.

In a small bowl, combine the olive oil, smoked paprika, cinnamon, chipotle, cumin, and sea salt. Drizzle over the carrots and mix thoroughly to combine.

Transfer the carrots to a baking sheet. Roast for about 15-18 minutes, until browned at the edges and cooked through but firm.

While the carrots roast, make the pancakes. Heat a large skillet over medium heat and add a little olive oil. Measure a scant 1/4 cup of the batter and pour into the pan. Repeat to work in batches of 3 to 4 pancakes at a time. Cook, undisturbed, until the edges are golden brown, about 5 to 6 minutes. Flip the pancakes and cook for another 4 to 5 minutes, until deeply golden brown. Transfer to a plate and cover with a towel to keep warm.

To serve, slather a dollop of Greek yogurt and a small handful of micro greens on each pancake. Top with a large spoonful of the roasted carrots. These are best eaten immediately.

Chickpea Pancakes with Smoky Roasted Carrots // The Year in Food

  • Kristen - Stunning photographs!ReplyCancel

  • Stefani Greenwood - oh my god! these look so delicious!!!!ReplyCancel

  • Katrina @ Warm Vanilla Sugar - Absolutely gorgeous! Love this!ReplyCancel

  • Sasa - I have been on a chickpea flour-stuff-making-binge as I could only find a 1kg(!) bag and only needed 4 tbsp for the Burmese rainbow salad (recommended) I was making so I made socca, and faina. Next up (and prettiest!) these. Hope you’re well, so happy to hear your manuscript is in and you’re doing well xxxReplyCancel

  • Grace - These are beautiful! Love socca, just learned about these glorious pancakes earlier this year. Will most definitely have to make these.ReplyCancel

  • Savoury image - Wonderful photos!

    This looks so delicious.ReplyCancel

  • Kasey - I took a walk in my hood early in the evening this weekend wearing nothing but shorts and a tee. I couldn’t believe it! I had to stop for ice cream. :) I love that these mini summers have a name, and this little pancakes look delightful.ReplyCancel

  • thelittleloaf - My Mum used to make us chickpea pancakes when I was little. This looks a little more sophisticated, but all the better for it.ReplyCancel

  • marzia - in North-East Italy we have the Summer of San Martin, around 11 November! the chickpea pancakes looks so delicious, yum yum, my grandfather was born in Florence and at home weusually had the oven-baked type called ‘cecina’ (cecio in Italian meaning chickpea :DReplyCancel

  • Jen @ Savory Simple - This looks amazing!ReplyCancel

  • kickpleat - Oh these look so perfect! I’d love to make these soon. I have such fond memories of socca while travelling in Europe and I have yet to recreate it at home. Love those carrots too!!ReplyCancel

  • Julie - Well, these are just lovely. Definitely adding these to my next dinner party!ReplyCancel

  • Eileen - These guys sound delightful! It has been far too long since I’ve made chickpea flour pancakes–the combination with sweet-savory roasted carrots sounds delicious.ReplyCancel

  • EL - Yum!

    I guess that we’ve just always called warm period in autumn “Indian summer”, but I’ve always found alternative names to be cool and it is interesting that many people call them by saints’ names. Now I am wondering what Native Americans call these periods. I guess I’ll have to ask some friends. . .ReplyCancel

  • la domestique - Old ladies’ summer– love it! The weather has snapped cold here but we are experiencing a spell of golden sunny days (highly unusual, as rain is the norm). I’m soaking up every ray of light while I can get it. Your pancakes and veg looks scrummy (a word I picked up in England– short for scrumptious)! The photos are beautiful as well.ReplyCancel

  • Sini ? my blue&white kitchen - These look absolutely amazing. I love the mood of the pictures – warm and welcoming. I’ve never ever eaten socca but after I read Heidi’s silverdollar socca post, I’ve been dying to make them!ReplyCancel

  • Medha - Gorgeous pictures – they look so delicious! Love your photography.ReplyCancel

  • Kathryn - I’m another one who knows these periods as Indian Summers…whatever they are called, they are a time of year to be savoured and relished and this is a perfect little treat to do just that.ReplyCancel

  • Tammela - These look/sound amazing. I’m always up for chickpea-anything.ReplyCancel

  • Denise - Hello. Someone told me about your blog and “Cooking With Mr. C.” on Facebook. I look forward to looking through your blog. DeniseReplyCancel

  • sara - kimberly! these look incredible. your photos are fantastic. Hope all is well, my lovely friend.ReplyCancel

  • Kiran @ - Beautiful photos!! And I love using garbanzo flour in cooking. It’s so versatile, nutty and filled with so much protein :)ReplyCancel

  • molly yeh - i recently bought a package of chickpea flour and i cannot get enough of it! it’s so easy to make little chickpea pancakes and they go with everything! and i love your idea of putting greek yogurt on them. yummm!!ReplyCancel

  • Brenna - I’m eating this dish right now. Seriously the first time I’ve been able to make socca w/o them sticking to the pan. The veggies (I roasted beets and carrots) were awesome. Thanks!ReplyCancel

  • Hobson - Those look amazing. Thanks for all the pictures because they just made me add all of the ingredients to my shopping list! :)ReplyCancel

  • MikeVFMK - Love this post. Really incredible savoury pancakes and some wonderful imagery. That first shot is beautiful.ReplyCancel

  • Heisenberg - I liked the photos and feel of the recipe…so I made it last night.

    Seems as if 1 cup of water to 1 cup of the garbanzo bean flour was way too thin. I recommend starting with 1/2 cup water and adding what you need after mixing well. I threw some chopped scallions in there too which was a wonderful compliment.

    Garbanzo bean flour doesn’t brown easily like all purpose flour in regular pancake mix. Medium heat was too low to get the crisp and texture you have in your photos…at least on my gas range. Not sure what you are using there. I needed high heat to achieve the browning.

    I loved the little pancakes and will definitely be making them again.

    This is only my opinion, but I did not find the greek yogurt to go well with the roasted carrots. Everything together didn’t work well for me. So I fooled around a bit. Added some lemon zest to the yogurt to give it a well need acid component and used just a smear. You can easily overdo it. Based on the photos, that was way too much. Whipped cream cheese tasted the best, but I realize your keeping it healthy here.

    Again, just my own 2 cents.

    Thank you for the creative recipe and helping me to be creative too.ReplyCancel

  • Beth @ - Your photos ARE inspiring. The chickpea pancakes with roasted carrots is intriguing and absolutely inspired. I will be making it very soon.ReplyCancel

  • Beth @ - Your%20photos%are%inspiring.%20The%20chickpea%20pancakes%20with%20roasted%20carrots%20is%20intriguing%20and%20absolutely%20inspired.%20I%20will%20be%20making%20it%very%20soon.ReplyCancel

  • Millie// addalittle - Looks so amazing! I will definitely have to try this out! Looks great for a party or picnic and people can put on their own toppings!ReplyCancel

  • Ordinary Blogger (Rivki Locker) - These are the prettiest things. The carrots are just gorgeous. Thanks for sharing.ReplyCancel

  • Bernie Velvick - Made these vegan with silken tofu cream cheese instead of yoghurt and roast red and gold beetroot with carrot as heritage carrots weren’t available – superb!! I’ll be making them again as vegan and non-vegan members of the family all enjoyed them very much. Thanks for the inspiration.ReplyCancel

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