Carrot-Spinach Socca for Two or Just for You

The Vegan Writer | Bonnie Hearn Hill |

Share this Recipe!

By now, you may have discovered the versatility of socca. As a flour-substitute for flatbread or pizza, this French street food has made garbanzo-bean flour a staple in many kitchens, including mine. Although most recipes I’ve seen are baked, I don’t always have time or inclination to turn on the oven. If you can relate, here’s an easy batter of spinach and shredded carrot that sautés in minutes.

Sometimes, I top these crispy little patties with a rich tomato-based sauce, but they are also excellent served as finger food with dill-lime mayonnaise.

While I was putting in long hours writing my last novel, I practically lived on socca. Although this recipe should be enough for two, I confess to eating an entire plate more than once. May you enjoy it as much as I do.

How to make it

Stir water into flour and mix until smooth. Add carrots and spinach, along with pepper, Italian seasoning, garlic powder, and stir to mix. Heat about one tablespoon oil in frying pan. When hot, pour batter, making little pancakes. Watch carefully to keep from burning. After 2-3 minutes, turn, adding more oil if necessary. You should have about 6 patties.

Combine vegan mayonnaise with lime juice, salt, and dill weed. Serve with socca and additional lime.

Bonnie Hearn Hill’s newest thriller, The River Below, was published by Severn House. She can be reached at or

Share this Recipe!