In a medium bowl, whisk together the chickpea flour, water, garlic powder, salt, pepper and 1 ½ tsp of the olive oil. Let rest for at least 30 minutes.
When the 30 minutes are almost up, preheat the oven to 450F and oil a 10-inch oven-proof skillet with the remaining olive oil.
Pour in the batter and bake for 8-10 minutes until the edges begin to brown and the socca appears set.
Remove from the oven and carefully slide the socca onto a cutting board to cool slightly.
When cooler to the touch, top with yogurt and swirl in the zaatar mixture. Top with vegetables and mint.
