Farinata

Why You’ll Love This Recipe

Farinata is a simple yet incredibly flavorful Italian dish that’s made from chickpea flour, water, olive oil, and a few seasonings. Often referred to as “chickpea pancake,” it has a crispy, golden exterior with a soft, tender interior. Originating from the coastal regions of Italy, particularly Liguria, farinata is naturally gluten-free and vegan, making it a versatile option for those with dietary restrictions. This dish is savory, hearty, and perfect for a light meal, snack, or appetizer. Plus, it’s easy to make and can be customized with herbs, spices, or toppings to suit your preferences!

Ingredients

• 1 cup chickpea flour (also called besan or gram flour)

• 1 1/2 cups water

• 1/4 cup olive oil (plus more for greasing)

• 1 teaspoon salt

• 1/2 teaspoon ground black pepper

• 1 teaspoon fresh rosemary or thyme (optional)

• 1/4 teaspoon garlic powder (optional)

• 1/4 teaspoon smoked paprika (optional, for extra flavor)

• Fresh lemon wedges (optional, for serving)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven: Preheat your oven to 450°F (230°C). Place a cast-iron skillet or any oven-safe pan in the oven to heat up while you prepare the batter.

2. Make the Batter: In a large mixing bowl, whisk together the chickpea flour, water, olive oil, salt, and pepper until smooth. The batter should have a thin consistency, similar to pancake batter. If desired, add herbs like rosemary or thyme, garlic powder, or smoked paprika for extra flavor.

3. Prepare the Pan: Carefully remove the hot skillet from the oven and drizzle a little olive oil into it, swirling to coat the bottom and sides.

4. Pour the Batter: Pour the chickpea flour batter into the hot, oiled skillet. Spread it evenly with a spatula to ensure a uniform layer.

5. Bake: Bake the farinata in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy, and the edges have begun to pull away from the sides of the pan.

6. Serve: Remove the farinata from the oven and let it cool for a few minutes before slicing into wedges. Serve with fresh lemon wedges for a burst of citrus, or top with extra herbs for added flavor.

Servings and Timing

• Servings: 4-6

• Prep time: 5 minutes

• Cook time: 30 minutes

• Total time: 35 minutes

Variations

• Herb Variations: Add fresh herbs such as rosemary, thyme, or sage to the batter for a fragrant, savory twist.

• Add Vegetables: Top the farinata with sautéed vegetables like spinach, mushrooms, or onions before baking to make it more substantial.

• Cheesy Version: If you’re not vegan, sprinkle some grated Parmesan or mozzarella cheese on top before baking for a richer flavor.

• Spicy Farinata: Add a pinch of chili flakes or a dash of hot sauce to the batter for a spicy kick.

Storage/Reheating

• Storage: Leftover farinata can be stored in an airtight container in the refrigerator for up to 2-3 days.

• Reheating: To reheat, place the farinata in a skillet over medium heat for 5-7 minutes until the crust crisps back up, or pop it back in the oven for 5-10 minutes.

FAQs

1. Can I make farinata without a cast-iron skillet?

Yes, you can use any oven-safe pan, such as a baking dish or a metal pie pan. Just make sure it’s well-oiled to prevent sticking.

2. Can I make farinata ahead of time?

Yes, farinata can be made ahead and stored in the fridge. To reheat, place it in a pan or oven to crisp up again before serving.

3. Is farinata gluten-free?

Yes, farinata is naturally gluten-free because it’s made with chickpea flour, which is a gluten-free flour.

4. Can I make farinata in a non-stick pan?

Yes, you can make farinata in a non-stick pan. Just be sure to oil the pan generously, as the farinata can stick without enough oil.

5. Can I make farinata without olive oil?

You can substitute the olive oil with other oils like avocado or vegetable oil, but olive oil gives it a unique, rich flavor. If you want a lower-fat version, you can try using less oil, though the texture may be slightly different.

6. Can I make a sweet version of farinata?

While farinata is traditionally savory, you can make a sweet version by omitting the herbs and spices, and adding sugar, vanilla extract, and a pinch of cinnamon. Top it with fruits or a drizzle of honey for a dessert twist.

7. Can I use other flours instead of chickpea flour?

Chickpea flour is essential to the traditional flavor and texture of farinata, but you can experiment with other gluten-free flours like rice flour or cornmeal. Keep in mind that the taste and texture may differ.

8. What should I serve farinata with?

Farinata is delicious on its own, but you can pair it with a simple salad, a tomato-based dipping sauce, or even a drizzle of tahini for added flavor.

9. Can I freeze farinata?

Yes, farinata freezes well. Allow it to cool completely before wrapping it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. When ready to eat, reheat in the oven or on the stovetop.

10. Can I make farinata in a different size pan?

Yes, you can adjust the size of the pan depending on how thick or thin you want the farinata. A larger pan will result in a thinner farinata, while a smaller pan will make it thicker. Adjust the cooking time slightly based on the thickness.

Conclusion

Farinata is a simple, delicious, and versatile dish that brings the flavor of Italy into your kitchen. Whether served as a snack, a side dish, or a light meal, this crispy, golden chickpea flatbread will have you coming back for more. With just a handful of ingredients and a few simple steps, you can create a gluten-free, vegan-friendly dish that’s both satisfying and nutritious. Customize it to your liking with herbs, spices, or toppings, and enjoy this Mediterranean classic in no time!