WHEAT-FREE
Split further into wheat sensitivity, where reactions typically come on quite slowly and relatively mildly, and wheat allergy, where serious symptoms can come on within minutes. Not to be confused with gluten intolerance, where those affected must avoid the protein gluten as found in wheat, rye, barley and sometimes oats, people with wheat allergy can sometimes tolerate other grains.
These ‘socca’ tacos are made from chickpea flour, making them wheat-free. We have filled ours with avocado cream, corn and halloumi. Perfect finger food for a party, or even a delicious mid-week meal.
Yields: 6 servings
Prep Time: 45 mins
Process Time: 50 mins
Total Time: 1 hour 35 mins
Calories per Serving: 373
Ingredients
For the socca flatbreads
- 150 g chickpea/gram flour
- 2 tsp. ground cumin
- 25 g Parmesan, very finely grated
- 2 tbsp. olive oil, plus extra to fry
For the avocado cream
- 1 avocado, peeled and stoned
- 2 tbsp. soured cream
- Juice 1 lime, plus wedges to serve
For the filling
- 1 1/2 olive oil
- 1 corn cob, kernels shaved off
- 1 tsp. hot smoked paprika
- 250 g halloumi, cut into finger-sized strips
- Handful coriander leaves, roughly chopped
Directions
- For the flatbreads, mix the flour, cumin, Parmesan and 1/2tsp fine salt in a bowl. Gradually whisk in oil and 175ml cold water until you have a smooth batter. Cover and rest in the fridge for 30min.
- Meanwhile, make the avocado cream. Whizz avocado, soured cream, lime juice and some salt in a food processor or blender until smooth and thick. Chill until needed.
- To cook the socca flatbreads, heat a small frying pan over medium-high heat. Brush with a little oil. Add 2tbsp batter to the pan and tilt the pan, swirling the batter to make a rough 12cm circle. Cook for 1-2min until bubbles appear, then flip and cook the other side for 2min. Transfer to a plate, cover tightly with foil and set aside. Repeat with remaining batter, greasing with extra oil as needed. You should end up with 12 flatbreads (like pancake-making, the first may become a chef’s treat).
- Next, make the filling. Heat 1/2tbsp oil in a frying pan over high heat, add the corn and fry, stirring, until charred and tender. Stir in the paprika and some seasoning; transfer to a plate. Add remaining 1tbsp oil in the same pan and fry halloumi until golden and crisp.
- To serve, spread each socca flatbread with a little avocado cream, then top with corn and halloumi and sprinkle with coriander. Serve with lime wedges for squeezing over.
- Calories: 373
- Protein: 18g
- Total fat: 24g
- Saturates: 11g
- Carbs: 17g
- Total Sugars: 2g
- Fiber: 4g