Farinata di Ceci (Italian Crispy Chickpea Pancake)

Originating from the Ligurian coast of Italy, Farinata is a popular street food that's loved for its simplicity and delightful taste. Traditionally cooked in a wood oven, this chickpea pancake is enjoyed as a snack or appetizer and is often paired with a glass of local wine.

Farinata's history dates back to ancient times when sailors discovered that just chickpea flour, water, and olive oil could create a hearty and nutritious meal. Today, it remains a staple in Italian cuisine, especially in regions like Genoa. Its crispy edges and creamy center make it a unique and satisfying dish that's perfect for any occasion.

In standard Italian, the dish is called farinata ('made of flour'), while in Ligurian, specifically in the Genoese dialect, it goes by the name of fainâ. In Massa and in Carrara it is called calda calda (lit. 'hot hot'), in Tuscany cecina ("made of chickpeas") or torta di ceci (lit. 'chickpea pie'), and in Sardinia fainé.

🧾 Ingredients

This easy recipe is made in the traditional way with only a handful of ingredients, and with as main ingredient only chickpea flour to make a thin batter that is then baked into a delicious savory chickpea pancake.

• Chickpea Flour: The base of Farinata, chick pea flour, is rich in protein and naturally gluten-free. Look for fine, high-quality chickpea flour for the best texture.
• Water: Essential for creating the batter, water helps to achieve the right consistency. Use filtered water for a purer taste.
• Olive Oil: A key ingredient that adds richness and helps in achieving the crispy texture. Extra-virgin olive oil is recommended for its superior flavor.
• Salt: Enhances the flavor of the Farinata. Sea salt or kosher salt works well.
• Freshly Ground Black Pepper: Adds a subtle heat and complements the chickpea flavor.
• Rosemary: Fresh or dried rosemary can be added for an aromatic touch that pairs wonderfully with the earthy flavors of the chickpea flour.

See the recipe card for quantities.

🍳 Substitutions

• Chickpea Flour: If chickpea flour is unavailable, you can substitute it with besan (gram flour) which is another gluten-free flour made from ground chickpeas and commonly used in Indian cuisine.
• Olive Oil: For a different flavor, you can use avocado oil or sunflower oil. However, the traditional taste comes from using good quality extra virgin olive oil.
• Rosemary: If you’re not a fan of fresh rosemary, other herbs like thyme or oregano can be used. You can also omit herbs altogether if you prefer a plain version.

🥣 Variations

• Cheesy: Add a handful of grated Parmesan or Pecorino Romano cheese to the batter for a cheesy twist.
• Spicy: Incorporate a pinch of chili flakes or finely chopped fresh chili to give the pancake a spicy kick.
• Vegetable: Mix in finely chopped vegetables such as onions, bell peppers, or spinach to the batter for added nutrition and flavor.
• Herby: Experiment with different herbs like basil, sage, or parsley for a unique aromatic profile.
• Garlic: Add minced garlic to the batter for a deliciously garlicky variation.

📋 Instructions with Photos

To make this chickpea flatbread recipe, you only need a couple of crucial step: let the batter rest, and use a very hot oven (even better if you have a wood-fired oven like a pizza oven).

Step 1. Mix water and chickpea flour in a large bowl with a whisk. Let the batter rest at room temperature for 30 minutes/1 hour, or overnight. Remove the foam with a skimmer and add the seasonings.

Step 2. Transfer the batter of chickpea flour in an even layer to a baking sheet and bake in the preheated oven until the edges are golden brown and crispy.

❄️ Storage & Reheating

Farinata is best enjoyed fresh, but it can be stored if needed. To store, let the Farinata cool completely and then place it in an airtight container. It can be kept in the refrigerator for up to 3 days.

For longer storage, Farinata can be frozen. Cut the cooled Farinata into portions and wrap each piece in plastic wrap before placing it in a freezer-safe bag. It will keep for up to 2 months in the freezer.

To reheat refrigerated Farinata, preheat your oven to 350°F (175°C). Place the Farinata on a baking sheet and heat for about 10 minutes, or until warmed through and crispy again. For frozen Farinata, allow it to thaw in the refrigerator overnight before reheating in the oven.

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