Socca with Crispy Potatoes & Scallion-Za'atar Relish

Combine chickpea flour, 1 tablespoon oil and 1/8 teaspoon salt in a large bowl. Gradually add water, whisking to make a smooth batter. Let stand for 10 minutes.

Meanwhile, combine scallions, vinegar, 1 tablespoon oil and 1/8 teaspoon salt in a small bowl. Set aside.

Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add garlic, then potatoes; cook, flipping occasionally, until golden brown and tender, 6 to 9 minutes. Transfer to a medium bowl and season with za'atar and the remaining 1/4 teaspoon salt.

Heat 1 1/2 teaspoons oil in the pan over medium-high heat. Add one-fourth of the socca batter (about 1/3 cup) in the center; it should spread out to a thin 6- to 7-inch pancake. Cook until well browned on the bottom and crisp, 2 to 3 minutes. (Reduce heat, if necessary, to prevent burning.) Flip and cook just until lightly browned on the second side, 1 to 2 minutes. Transfer to a plate. Using 1 1/2 teaspoons oil for each socca, repeat 3 more times with the remaining batter. Serve the socca with the potatoes and scallion relish.