Farinata - An Italian Chickpea Pancake

chickpea flour

🥗Healthier: lentil flour

💰Cheaper: all-purpose flour

Lentil flour is high in protein and fiber, while all-purpose flour is more accessible.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a healthy fat alternative, while vegetable oil is budget-friendly.

rosemary

🥗Healthier: thyme

💰Cheaper: oregano

Thyme provides a similar flavor profile, while oregano is often less expensive.

zucchini

🥗Healthier: yellow squash

💰Cheaper: carrots

Yellow squash has a similar texture, while carrots are typically less costly.

Mix the flour in a bowl using a hand whisk.

Create a well in the center, gradually pour in the water, and mix.

Skim off any foam that forms on the surface with a skimmer.

Let the mixture rest covered with a lid for at least 3 hours.

Periodically turn with a hand whisk to eliminate any forming foam.

After the rest, add the oil and salt, and mix well to combine.

Pour the mixture into a light aluminum baking dish with a light layer of oil, ensuring the edges are also greased.

If desired, add chopped rosemary.

Bake the farinata in a well-heated oven at a maximum temperature of 250°C (482 °F) on the lower rack for 12 minutes.

Transfer it to the medium-high rack and continue baking at 200°C (392 °F) until the surface turns a beautiful golden color, approximately 5-10 minutes.

Allow it to cool for a few minutes before cutting into wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens