Farinata (Italian Chickpea Pancake)
Farinata di ceci, is a savory and crispy chickpea pancake. This gluten-free and vegan-friendly dish is incredibly versatile, easy to make, and packed with flavor.
Servings: 4 people
Calories: 193kcal
Ingredients
- 1 cup Chickpea Flour
- 1 ⅔ cups Water
- 2 ½ tablespoon Extra-Virgin Olive Oil
- ½ teaspoon Salt
- Black Pepper (Optional)
- Rosemary (Optional)
Instructions
- Mix the chickpea flour with water in a large bowl with a whisk until smooth.
- Let the batter rest covered at room temperature for at least 30 minutes/1 hour, but better if overnight or up to 12 hours.
- Preheat the oven to the highest temperature setting (around 450°F/230°C).
- Remove the foam from the top of the batter with a skimmer.
- Add the olive oil and seasonings to the batter, mix and transfer to a baking sheet or baking pan.
- Bake in the lower rack of the oven for about 15 minutes or until the edges are golden brown.
Notes
Some people prefer farinata to be thin and crispy, while some prefer it thick and soft. Choose the baking sheet/pan size accordingly, based on your preferences.
An 11 inch round baking pan will give you a thick and soft pancake.
A 15x9.5 inch rectangular baking sheet will give you a thin and crispy pancake.
Nutrition
Calories: 193kcal | Carbohydrates: 17g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 315mg | Potassium: 254mg | Fiber: 3g | Sugar: 3g | Vitamin A: 12IU | Calcium: 17mg | Iron: 2mg
