Introduction:

Farinata, a deliciously crispy and savory gluten-free pancake, is a traditional Italian dish that has become a favorite in many kitchens around the world. This chickpea flour-based treat hails from the coastal regions of Liguria and is incredibly simple to make yet packed with flavor. Originating as a humble street food, farinata has evolved into a versatile dish enjoyed in various forms, whether as a snack, appetizer, or even a main course.

What makes Farinata so appealing is not only its delightful crispy texture and rich taste but also the nutritional benefits it offers. Chickpea flour, the key ingredient, is naturally gluten-free and loaded with protein, fiber, and essential vitamins and minerals. It’s an excellent choice for those with gluten sensitivities or anyone looking to add a wholesome, gluten-free option to their meal rotation. The addition of onions and aromatic herbs elevates the flavor profile, offering a savory bite that pairs perfectly with a variety of side dishes or can be enjoyed on its own.

This recipe takes the classic farinata and infuses it with fragrant herbs and onions, providing an extra burst of flavor. The combination of chickpea flour and the right balance of seasonings creates a pancake that’s light, crispy, and satisfying, with a savory aroma that will fill your kitchen. Farinata is easy to prepare, requiring minimal ingredients and a few simple steps, making it the perfect dish for busy weeknights or casual gatherings. Whether served warm from the pan or cooled to room temperature, it’s sure to be a crowd-pleaser.

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

Check the health benefits of chickpeas.