Farinata (chickpea pancake) vegan

[v9iecp]

Farinata (Ligurian Bread/Snack - Italian)

RECIPEZAR.COM: Adapted from Mark Bittman’s recipe in the New York Times.

Note that this makes approximately 6 farinata - it really depends on the size of the skillet you use and how thick or thin you end up liking them.

Ingredients

* 1 cup chickpea flour (available at healthfood shops)
* 1 3/4 cups lukewarm water
* 1 teaspoon salt (or to taste)
* 2 tablespoons olive oil, plus more (for cooking)

Directions

1. Whisk chickpea flour, salt, and water until no lumps remain. Whisk in 2 tablespoons olive oil. Cover and set aside at room temperature overnight.
2. Preheat oven to 450°F.
3. Put a well-seasoned cast iron (or non-stick) skillet in the oven to warm up for 5 minutes. Add a little olive oil to the skillet (enough to generously coat the bottom, approx 1 tablespoon) and return to the oven for 2 more minutes.
4. Whisk the batter well before using. Pour in enough batter to cover the bottom of the skillet and form 3mm thick layer (about 3 times the thickness of a crepe). The batter will sizzle. Place the pan in the oven, and cook until the pancake is dry on top and solid in the center when you nick it with a knife, about 12 minutes.
5. Carefully remove farinata to a plate, add more oil to the pan and repeat with the rest of the batter. Serve as soon as farinata is out of the pan, or put on a cookie sheet in one layer and warm up in the oven after you finish the batter.
6. Cut into wedges and serve as a snack. Or fill with all kinds of savory goodies like a crêpe. This goes perfectly with Indian food.


This chickpea pancake is simply amazing. It is crispy on one side, bubbly and fluffy on the other. The flavor is savory and salty. My GF husband says that this is his favorite food and would love to have it every day. There are many variations of this recipe - chopped onions, herbs or black pepper are often added right before cooking. There are also versions with a shorter fermenting time, if you prefer.

It appears that Italian farinata has counterparts in other parts of the world: socca in France, pudla in India and faina' in Argentina.

Troubleshooting: If the pancake is dark and extra crispy, add a thicker layer of batter next time. If the pancake wants to stick to the skillet, add more oil (I try to get by with the least possible - you'll need to experiment)



NUTRITIONAL INFORMATION:
Serving Size 1 farinata (approximately) 90g
Recipe makes 6 farinata (approximately)

Calories 99
Calories from Fat 49.5 (25%)

Amount Per Serving (%DV)
Total Fat 5.6g (9%)
Saturated Fat 0.75g (4%)
Monounsaturated Fat 3.5g
Polyunsaturated Fat 0.95g
Trans Fat 0.0g
Cholesterol 0mg (0%)
Sodium 393mg (16%)
Potassium 129.5mg (4%)
Total Carbohydrate 8.9g (3%)
Dietary Fiber 1.7g (7%)
Sugars 1.7g
Protein 3.5g (7%)

[dksart]

Yesss! That sounds like exactly what I have been looking for.

[emily857]

yummo I'm in love with chickpea flour!
I make chickpea flour pancakes all the time they are so great, simple and versatile. There are many recipe variations, When I make mine I use equal amounts of water and flour, sometimes I add herbs or tomato or whatever I want. I also sometimes use it for a thin pizza base, just put your pancake on a baking tray, add your toppings and bake

[Kitteh]

I made some chickpea crepes last week, they were delicious! I used this recipe and served them with mushrooms, asparagus and a white sauce (I replaced tofu with cashews).