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Chickpea Cakes with a Sweet Truffle Drizzle (gf)

These gluten-free cakes are our spin on the traditional socca cake, or farinata, that originated in Genoa, Italy, and are served in certain parts of France. Sometimes they are made in a large, round pan and baked in the oven at about 500°F, but we find that making them as small, individual sized pancakes on the stovetop does the trick! And when you add the truffle drizzle? Mamma mia!

Yields about 16 cakes

Chickpea Cake Ingredients

2 tablespoons egg replacer, dry

2 cups chickpea (garbanzo bean) flour

½ teaspoon non-aluminum baking powder

1 teaspoon sea salt

¼ teaspoon finely ground black pepper

¼ teaspoon turmeric

½ teaspoon herbes de Provence

1½ cups vegetable broth (low-sodium)

1 tablespoon neutral tasting high-heat oil, plus ⅓ cup for cooking

2 teaspoons fresh lemon juice

Sweet Truffle Drizzle Ingredients

2 teaspoons fresh lemon juice, plus grated zest of 1 lemon

1 teaspoon truffle oil

1 tablespoon agave nectar

2 tablespoons brown rice syrup

½ teaspoon sea salt

¼ teaspoon finely ground black pepper

Fresh thyme for garnish

Directions

In a large bowl, whisk egg replacer, chickpea flour, baking powder, sea salt, black pepper, turmeric and herbes de Provence until uniform. Add vegetable broth, 1 tablespoon oil and lemon juice. Heat a large sauté pan and add ⅓ cup oil. Carefully spoon 1 tablespoon of mixture at a time into oiled pan and cook over medium heat until slightly browned, about 2-3 minutes, or until bubbles appear. Flip and cook for an additional minute or until golden.

Set aside on a greased cookie sheet if not using right away.

For the truffle drizzle: Whisk together lemon juice and zest, truffle oil, agave, brown rice syrup, sea salt and black pepper until uniform, and set aside.

To serve, plate chickpea cakes as desired and pour a small amount of truffle drizzle over each cake. Top with finely chopped fresh thyme for presentation.

Note: To reheat chickpea cakes, place them in a 350°F oven for about 5-7 minutes.

The Sporkie Scoop

FOR YOUR SMARTS Truffles are a fungus that grows 3-12 inches underground near the roots of trees! Truffle oil usually has an olive oil base with truffle essence. With hundreds of varieties, black and white truffles are highly prized, but there are other kinds that intrigue us, like pecan truffles, which grow in pecan orchards!

FOR YOUR PARTS Chickpeas have a lesser-known trace mineral in them with a cute long name, molybdenum. Our bods need this to detoxify sulfites, which are a preservative and not good for us! Other foods have molybdenum too, such as lentils, peanuts and peas.³