open search
close search
, , ,

Sesame-scallion socca

This savory pancake is packed with protein, and comes with a delicious dipping sauce

By

Gabriella Vigoreaux

sesame scallion socca
Chickpea flour pops up in cuisines from Italy to India to Burma (where it’s also used to make tofu), and there are ample reasons to stock it in your pantry. It has more protein than other flours (10 g……
Gabriella Vigoreaux
Gabriella Vigoreaux is a recipe developer and test-kitchen veteran whose work has appeared in Good Housekeeping, Epicurious, Saveur, and Cherry Bombe. She’s co-owner of Bandidas Bake Shop in Lakeland, Florida.
Already a subscriber?
Log in

This article is only available to paid subscribers.

Want to dig in? Subscribe for access to it—and our complete archive.

Subscribe