In a blender process the chickpeas with the flour, egg, and milk to get a batter. Season with salt.
Heat the 2 tbs of olive oil in a non-stick pan and pour in the batter. Cook for 1-2 minutes on each side until golden.
Next, make the whipped feta by processing the feta cheese with the yogurt, olive oil and oregano in a blender until creamy.
In the meantime, heat the 1 tbs of olive oil in a pan and slightly roast the tomatoes, tossing for 3-4 minutes.
- Serve the Socca hot with whipped feta and the charred cherry tomatoes.