Carrot Socca

Preheat the oven to 400°F. In a large bowl, combine the garbanzo bean flour, hemp seeds, and ½ cup cold water. Whisk well. Using the large side of a box grater, grate the carrots into the bowl and sprinkle with salt and pepper. Mix batter well with a spoon and set aside.

Trim just the ends from the broccolini and transfer to a baking sheet. Toss with 2 tsp olive oil and a pinch of salt and pepper. Roast until bright green and tender, about 8 to 10 minutes.

Finely dice the cucumber. Mince the radish. Roughly chop the dill fronds. Halve the lemon. Add the cucumber, radish, and dill fronds to a medium bowl along with juice from half the lemon, the Vegenaise, and a pinch of salt and pepper. Mix well to combine.

Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, use a ⅓ measuring cup to scoop 6 portions of carrot batter into the skillet. Flatten the batter out with the bottom of the measuring cup. Cook until the carrot soccas are crisp on the bottom, about 3 to 4 minutes.

Flip the carrot soccas and cook until crisp, 3 to 4 minutes on the second side. Transfer to a paper towel-lined plate and immediately sprinkle with salt.

Cut the remaining lemon half into wedges. Divide the carrot socca between large plates and serve with roasted broccolini. Drizzle with creamy cucumber dressing and serve with lemon wedges.