Farinata (Chickpea Pancake)

2 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.

This recipe is incompatible with your food profile

Rest : 4 h Preparation : 10 min Cooking : 15 min Cooking Dish : 1 round pan (30cm diameter)
280 calories/serving

Ingredients

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.

Method

  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)

Amount

% Daily Value

Calories

280

Fat

8 g

12 %

Saturated 1 g
+ Trans 0 g

5 %

Cholesterol

0 mg

Sodium

670 mg

28 %

Carbohydrate

37 g

12 %

Fibre

7 g

29 %

Sugars

7 g

Net Carbs

30 g

Protein

14 g

Vitamin A

1 %

Vitamin C

1 %

Calcium

4 %

Iron

23 %
More info

Claims

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
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2
Fats ½
More info
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.