Linda Gray - Veggie Socca
Linda Gray makes Mediterranean Chickpea Pancakes that are a great Holiday appetizer.


  • ¾ Cup chickpea flour
  • ¾ cup water
  • 1 ⅓ cups kale leaves
  • 2 tablespoons parsley
  • 2 tablespoons dill
  • 2 tablespoons cilantro
  • 2 scallions
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon grated lemon zest
  • 1 tablespoons olive oil


  • ½ Cup aquafaba (the liquid from a can of garbanzo beans)
  • 1 teaspoon fresh lemon juice
  • ¼ teaspoon kosher salt
  • 1 grated garlic clove
  • 1 ½ cups neutral oil (grapeseed, sunflower, etc…)

Linda Gray – Veggie Socca - Home & Family


1. In a bowl, mix chickpea flour and water together then stir in all the greens, herbs, and lemon (juice/zest)

2. Heat an 8-inch non-stick skillet over medium-high heat. Add about 1 tablespoon olive oil.

3. Pour half of the batter into the pan, then cook for about 4 minutes. Flip the pancake and cook on the other side for 3-4 minutes.

4. Put the cooked socca on a plate while you cook the second one.

5. Serve with a dollop of lemon garlicky aquafaba on the side.


1. In a small food processor, whip together the aquafaba, lemon juice, salt, and garlic.

2. While the processor is spinning, slowly pour in the oil and keep the blades spinning until the aquafaba is thick and creamy.

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