Chickpea Pancakes with Kale and Fennel

Name: Chickpea Pancakes with Kale and Fennel
Yield: 2 servings
Ingredients: ½ cup chickpea flour; 6 Tbsp. extra-virgin olive oil, divided; Kosher salt; 3 garlic cloves, divided; 1 15-oz. can chickpeas, drained; 1 Tbsp. za’atar (or curry powder, chile powder, or frankly any other combination of mild dried ground spices); 1 small bunch Tuscan kale, stemmed, leaves torn; 1 small fennel bulb, very thinly sliced crosswise; ¼ cup tahini; 2 Tbsp. fresh lemon juice

By Chris Morocco

December 26, 2018

Chickpea Pancakes with Kale and Fennel recipe

Photo by Alex Lau, Food Styling by Sue Li, Prop Styling by Kalen Kaminski

Savory chickpea flour pancakes, also known as socca, require just four ingredients (including water) and are packed with protein. The kale-fennel salad with tahini dressing is a fresh, bright complement but is also delicious on its own. This recipe is part of the 2019 Feel Good Food Plan, our ten-day plan for starting the year off right.

Recipe notes

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