Chickpea and Quinoa Griddle Cakes with Spinach and Feta

These chickpea and quinoa griddle cakes are made with chickpea and quinoa flours. Spiced with curry powder, they are topped with sautéed spinach and feta cheese. 

I’ve been experimenting with socca a lot over the past year. In case you are unfamiliar (like I was just a year ago), socca is a snack made with chickpea flour and water. To me, it’s a cross between a tortilla and a crepe.

When I first started making it, I followed these instructions for The Kitchn. I would spread the batter thin in a cast iron skillet and broil until it browned. I was having a hard time getting it to turn out right every time. It was too thin in one area or two thick in another. So then I started spreading the batter out on a well greased baking sheet. I like this method better because then I can cut it into strips or cracker-sized pieces. 

We eat it all the time as a side for soup or even as a base for spreads, like you would a slice of baguette. Because you can add just about any herbs and spices you like, the flavor options are endless. Lately though, I’ve wanted to branch out. Add some toppings, maybe switch up the basic recipe. 

I picked up some quinoa flour a while back. Truth be told, I’m kind of over quinoa. I rarely make it anymore. I’m not sure if I burnt myself out, or if it’s just not my thing now.

The flour, on the other hand, I like having around. It has a pleasant nutty flavor. It also seems to thicken batters a bit, just like it does in this recipe that I modified from socca. I combined the chickpea flour with the quinoa flour to form a batter that was much more like that of a pancake. 

Seeking a good snack that allowed me to get in some veggies, spinach and a sprinkle of feta turned out to be the perfect topper. These griddle cakes can easily become a full meal, but I prefer to leave the knife and fork behind and use my hands to eat one or two as an afternoon snack. Just fold them up like taco or tear off a piece and grab a little spinach and cheese like you would when eating naan or another flat bread.

Chickpea and Quinoa Griddle Cakes with Spinach and Feta

Makes: 5 griddle cakes

Ingredients

Griddle Cakes
1/2 cup chickpea flour
1/2 cup quinoa flour
1 cup water
1/2 tsp curry powder
1/4 tsp garlic powder
1/4 tsp fine ground sea salt

Spinach Topping
4 cups fresh spinach
1/2 tsp curry powder
1/4 tsp garlic powder
5 tbsp crumbled feta cheese

Prep

In a medium bowl, whisk together the chickpea flour, quinoa flour and water until no lumps remain. A good 15 to 20 second whisking should do it. Whisk in the 1/2 teaspoon of curry powder, 1/4 teaspoon of garlic powder and salt. Let sit for 30 minutes. 

Spray a medium skillet with olive oil and heat to medium-high. Add the spinach and cook until it wilts, 2 to 3 minutes. Stir in the 1/2 teaspoon of curry powder and 1/4 teaspoon of garlic powder. Remove from the heat.

Heat a griddle or non-stick skillet over medium-high. When hot, add the batter using a generous quarter cup for each griddle cake. Cook about 60 seconds. You will see the edges start to change color as they cook through. Flip and cook about another 60 seconds, until the edges are browned. 

Serve the griddle cakes warm. Top each with an equal amount of spinach and 1 tablespoon of crumbled feta. 

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