Brief Description:
The gluten-free chickpea pancake is a traditional Italian chickpea flour pancake, crisp on the outside and tender on the inside, infused with herbs and topped with caramelized onions. This gluten-free, vegan dish makes a perfect light meal or side, paired with a variety of toppings like arugula, cherry tomatoes, or olives for added flavor.

Servings:
4 side or light main course servings

Ready In:
1 hour 45 minutes (including resting time)

Calories:
Approx. 220 per serving

Good For:
Appetizer, Light Main Course, Vegan

Ingredients:

  • 1½ cups (150 grams) chickpea flour
  • 8 tablespoons (120 milliliters) extra-virgin olive oil, divided
  • Scant 2 cups (450 milliliters) warm water
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon dried thyme
  • ½ teaspoon ground sumac
  • 1 teaspoon fine sea salt
  • Freshly ground pepper
  • 1 small red or yellow onion, peeled, halved, and very thinly sliced

Optional Toppings:

  • Handfuls of fresh arugula
  • A drizzle of tahini
  • Sliced feta cheese
  • Olives or capers
  • Halved cherry tomatoes

Instructions:

1. Prepare the Batter:
In a large bowl, whisk together the chickpea flour, 4 tablespoons of olive oil, warm water, sesame oil, thyme, sumac, salt, and ⅛ teaspoon of freshly ground pepper. Set the batter aside to rest at room temperature for at least 1 hour to allow the chickpea flour to fully hydrate. For best results, cover the batter and refrigerate it for up to 24 hours if prepared in advance.

2. Preheat the Oven and Skillet:
Place a 10-inch cast-iron skillet on the bottom rack of your oven. Preheat the oven to 500°F (260°C) and let the skillet heat up inside the oven for at least 15 minutes.

3. Cook the Farinata:
Carefully remove the hot skillet from the oven. Add the remaining 4 tablespoons of olive oil and swirl to coat the pan. Pour the batter into the skillet, which should sizzle upon contact. Use a fork to gently whisk the oil into the batter without scraping the bottom of the pan. Evenly sprinkle the thinly sliced onions over the batter. Return the skillet to the oven and bake for 25 to 30 minutes until the farinata is golden and dry on the surface, and the onions are caramelized and dark in spots.

4. Cool and Serve:
Allow the farinata to rest for 5 to 10 minutes to firm up as it cools. Slice the pancake into wedges and serve warm, topped with your choice of fresh arugula, tahini, feta, olives, capers, or cherry tomatoes.

5. Storage:
Wrap any leftover farinata in aluminum foil and refrigerate for up to 2 days. Reheat in a 375°F (190°C) toaster oven or regular oven until warm.

Nutrition Elements:

  • Total Fat: 14g (18%)
  • Saturated Fat: 2g (10%)
  • Carbohydrates: 18g (6%)
  • Protein: 6g (12%)
  • Fiber: 4g (16%)

Cost Estimation:
Approximate cost per serving: $2.50