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Farinata - Italian chickpea pancake

Alice - RicetteVegolose
Preparazione 10 min
Cottura 20 min
Porzioni 2


  • 100 g chickpea flour
  • 300 g water
  • 2 tablespoons olive oil
  • salt pepper q.s.
  • fresh rosemary to taste optional


  • Sieve the chickpea flour in a large bowl. Pour the water, stirring constantly with a whisk.
  • Add a tablespoon of olive oil, chopped fresh rosemary, salt and pepper to taste. Whisk well then rest at room temperature for 30 minutes, or overnight in the fridge.
  • When ready to cook the farinata heat a tablespoon of olive oil in a 20cm frying pan.
  • Whisk the chickpea batter a little and pour half in the hot frying pan.
  • Cook over medium heat, 5 minutes per side. Cook the remaining batter the same.
  • Add rosemary and ground black pepper to taste and serve immediately.


Farinata leftovers can be kept in the fridge for a few days. Heat them in the oven before serving.