This savory chickpea pancake goes by many names: besan chilla, socca, and eggless omelet, but not matter what you call it, you and your family are going to gobble them up as soon as you make them. You can make them as thin as crepes or as thick as pancakes. Load them up with vegetables and lots of spice or make them subtle in flavor. This version has vegetables and spice.
Mix all the ingredients together in a bowl. Start with 1 cup of Massel and gradually add more stock until you have a thin pancake batter consistency.
Ladle batter in the center of the pan and quickly spread it out all over the pan. Cook for about 3-4 minutes on one side (timing will depend on how hot your pan is), until you can easily slide a pancake flipper/spatula under the pancake and it’s firm enough not to break when flipping. Flip pancake carefully and cook for another 4 minutes, until lightly golden. Be sure to cook for enough time as this pancake takes much longer to cook compared to regular pancakes.
Serve immediately. Add avocado, hummus, cilantro… the possibilities are endless.