Farinata (Chickpea Pancake)

1 Reviews
100% would make this recipe again

The origin of this dish dates back to the Middle Ages and it is still widely consumed today on the Ligurian coast, in northwestern Italy.

Rest : 4 h Preparation : 10 min Cooking : 15 min Cooking Dish : 1 round pan (30cm diameter)
280 calories/serving
  • Easy
  • Vegan
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian
  • Kid-friendly
  • Diabetes-friendly


1 1/4 cup chickpea/garbanzo flour 130 g
3/4 tsp salt 3 g
1 1/2 cup water 375 mL
1/2 tbsp extra virgin olive oil 8 mL
2 sprigs rosemary, fresh, finely chopped 10 g
ground pepper to taste [optional]

Before you start

For good results, use one or more flat-bottomed baking sheets, large enough so that the batter will be less than 4 mm thick.


  1. In a mixing bowl, combine chickpea flour and salt. Gradually add water and oil, whisking constantly, until a smooth, thin batter forms. Let stand at room temperature at least 4 and up to 12 hours.
  2. Preheat the oven to 290°C/550°F. Add the chopped rosemary to the batter. Grease one or more baking sheets making sure to coat it evenly. Put in the oven for 3-4 min then take it out of the oven. Pour the batter into the sheet (Note: the mixture should not be thicker than 4 mm).
  3. Transfer the sheet to the oven and cook for about 15 min, until the pancake has just set, no longer jiggles, and is browned all over. If the top has not already browned, place it under a broiler for 1 to 2 min until it is flecked with brown spots.
  4. Remove the sheet from the oven, and let it cool for a minute. Carefully transfer the farinata to a cutting board. Cut it into wedges, add freshly ground black pepper, then serve warm.

Nutrition Facts Table

per 1 serving (70 g)


% Daily Value




8 g

12 %

Saturated 1 g
+ Trans 0 g

5 %


0 mg


670 mg

28 %


37 g

12 %


7 g

29 %


7 g

Net Carbs

30 g


14 g

Vitamin A

1 %

Vitamin C

1 %


4 %


23 %


This recipe is :
Excellent source of  :
Copper, Fibre, Folacin, Magnesium, Manganese, Potassium
Good source of  :
Iron, Niacin, Phosphorus, Vitamin B1, Vitamin B6, Zinc
Source of  :
Omega-6, Pantothenic Acid, Selenium, Vitamin E, Vitamin K
Low  :
Saturated Fat
Free  :
Added Sugar, Cholesterol, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2
Fats ½

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Members' Reviews

1 Reviews (1 with rating only ) 100% would make this recipe again

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