Dishing Up the Dirt

Chickpea Pancakes with Radish Top & Herb Yogurt Sauce

These savory chickpea pancakes (also known as socca) come together in a flash and are a lovely vehicle for topping with just about anything. The radish top and herb yogurt sauce is heavenly and would taste great served with roasted vegetables, meat or even tossed into hot pasta. It’s a refreshing sauce and the addition of the radish greens gives it a slight bite that pairs well with the tangy yogurt and fragrant dill. We chose to serve these little pancakes with some hard boiled eggs and crispy bacon for a tasty meal. This is a great dish to whip up if you’re expecting company because folks can top their pancakes with a number of toppings. Just make sure to not skip the yogurt sauce!

A quick note before you get cooking — it’s important to use fresh radish greens because they are more tender than radishes typically sold at the grocery store. If the greens seem old and woody try substituting with arugula or another green. The yogurt sauce is forgiving so add a little of “this” or a little of “that” to make do with what you’ve got on hand. We hope you all enjoy these tasty pancakes as much as we do.

Cheers from Tumbleweed Farm!

Chickpea Pancakes with Radish Top & Herb Yogurt Sauce

Prep Time: 15 minutes    Cook Time: 10 minutes    Serves: 4

Yogurt Sauce
  • 1 garlic scape, minced (can sub with 1 garlic clove)
  • 2 Tablespoons dill, minced
  • 1/2 cup radish tops, roughly chopped
  • 1 1/2 cups whole-milk plain yogurt
  • 1 Tablespoon olive oil
  • 1 teaspoon lemon juice
  • salt and pepper to taste
Chickpea Pancakes 
  • 2 1/4 cupa chickpea flour
  • 2 Tablespoons olive oil
  • 2 cups water
  • 1/4 teaspoon salt
  • Hard boiled eggs
  • fried bacon
  • sliced radishes


  1. In the bowl of a food processor add the garlic, dill, and radish greens. Process until everything is well combined and chopped. Add the yogurt, olive oil and lemon juice. Continue to process until smooth and creamy. Season with salt and pepper and set aside.
  2. To make the batter, whisk together the chickpea flour, olive oil, water and salt. Heat a little olive oil in a large non-stick skillet over medium-high heat. Spoon about 1/4 cup spoonfuls of the batter into the skillet and cook for about 3 minutes, carefully flip the pancake and cook for about 1 minute longer. Transfer to a plate and repeat the process with the remaining batter.
  3. Transfer the pancakes to a large platter with a bowl of the sauce, fried bacon, hard boiled eggs and sliced radishes. Assemble as you please.


*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Taste test as you go

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