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Carrot-Spinach Socca Recipe for Two or Just for You


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.


This Carrot-Spinach Socca Recipe goes wonderfully as an appetizer or a snack with a dollop of homemade vegan sour cream!


Looking for more great appetizers and light lunch ideas?


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Let us know what you think of this recipe and feel free to share the your variations and favorites! You can also share your personal favorite plant-based recipes with the Assuaged community on our ➡️Share Your Recipe⬅️ page!

Carrot-Spinach Socca for Two or Just for You

Carrot-Spinach Socca for Two or Just for You

Yield: 6
prep time: 10 M cook time: 15 M total time: 25 M



How to cook Carrot-Spinach Socca

  1. Stir water into flour and mix until smooth.
  2. Add carrots and spinach, along with pepper, Italian seasoning, garlic powder, and stir to mix.
  3. Heat over medium heat one tablespoon of oil in frying pan.
  4. When hot, pour batter into small pancakes.
  5. After 2-3 minutes, turn, adding more oil if necessary. Watch carefully to keep from burning. You should have about 6 patties.
  6. Combine vegan mayonnaise with lime juice, salt, and dill weed. Serve with socca and additional lime.
Socca, Pancakes, Spinach
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Created using The Recipes Generator


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Bonnie Hearn Hill

Bonnie Hearn Hill

Bonnie Hearn Hill is the author of more than a dozen novels. She has also written award-winning short stories and essays. Her most recent suspense novel, The River Below, was called “a poignant stand-alone...” and “...an emotionally involving novel,” by Publishers Weekly.

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