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Farinata - Italian Chickpea Pancake
Farinata is a thin pancake made from chickpea flour that originates from Liguria in Italy. It is often eaten as a warm appetizer or on the go. The recipe is very simple, with only a few ingredients, but the result is a delicious and crunchy farinata! If desired, you can also top it with cherry tomatoes or herbs for variation.Servings
Total
8 hr + 40 minPrep
15 minCook
25 minFerment
8 hrFree from
soy
peanut
tree nut
sesame
gluten
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So easy to make and so delicious!
The flavour is nice, I liked the crispy edges but the inside was mushy and the bottom sticked to the pan
Simple and delicious! Was worried about liquid to flour ratio, but turned out perfect!
It was mega time saver! ❤️ I didn’t need to spend much time in the kitchen and it turned out tasty surprisingly. Felt like I was making focaccia 😄 but gluten free version.
It was not filling for me and my husband. Next time I may double up the recipe or maybe serve it with yoghurt 🤔
Very delicious, but I found it to be too oily. I’d reduce the amount if I end up remaking it.
Unreal, this was so easy and delicious to make. It's our new Sunday morning favorite! Thank you ❤️
I made it in an oven-safe skillet that wasn't cast iron and followed the same steps, farinata came out perfect! I ate the whole thing in one sitting 😅
Absolutely recommend this one, loved it. It’s very simple to make. I could not wait for the batter to rest overnight, I only rested it for 40 minutes and then baked it with cherry tomatoes. Delicious!
I substituted the flour for 1/3 cup of besan (brown chickpea flour), ground corn and oat flour as I didn’t have chickpea flour. Turned out great. I am eager to try the original version as well.
i love this version of farinata, already made this a bunch of times.
Super recette sans gluten. Très gourmande. Parfaite pour des apéros ou des brunchs. Faire cuire 5 minutes de plus dans le four pour un effet plus croustillant
Hi,
Can a regular baking dish be used for this recipe? Or will it only work with an iron skillet? Thanks :)
It's better if you leave the mix rest for at least 39min so the chickpea flour hydrates.
Also if adding toppings, best to add them half way through the cooking time, this way they don't end up in the bottom
Ok this was actually delicious!! The texture was beautiful, crisp and light on the outside, and airy and melty on the outside. I was expecting it to leave a flat aftertaste, like chickpea flour usually does, but it didn’t and I was surprised by how flavourful it was, with such few ingredients. Definitely worth the time it took to put together and perfect for a chilly, rainy morning!
This was so tasty but how do I stop it sticking to the bottom of the pan? Should I have used some baking paper?