Farinata (Italian Chickpea Pancake)

If you’ve never had farinata, it’s time to give this chickpea pancake recipe a go. It hails from Italy’s Liguria region and is crisp on the outside and tender within. Farinata can be eaten on its own as a snack or side or adorned with any number of toppings—and we've got plenty of ideas to share. Making it is easy, but you need a little hands-off time, at least an hour for the chickpea flour to hydrate. We used three 8-inch cast-iron skillets to make small farinatas, but you can use a 12-inch skillet to make one large pancake if you prefer. Either way, make sure your pans are thoroughly preheated before adding the batter to ensure a golden, crispy crust.

What Is Farinata?

Farinata is a savory pancake made simply with chickpea flour, water, and olive oil. Its roots lie in the Liguria region of Italy, though a similar food is popular throughout Provence in France, where it's known as socca. Traditionally, farinata is cooked in wide, flat pans in wood-fired ovens, then cut into slices and sold piping hot as street food. It's fantastic on its own or finished with some Parmesan cheese, but it can also be topped with anything from fresh or cooked vegetables to lightly dressed greens to cured meats like prosciutto or salami.

The Ingredients for Farinata

Chickpea flour: Made from ground chickpeas and naturally gluten-free, chickpea flour is typically available in the baking aisle along with other specialty flours. You can also find chickpea flour in the international section of many grocery stores, where it may be labeled as besan or gram flour.

Olive oil: A couple of tablespoons of olive oil lend a touch of richness to the batter. You'll also coat the pans with a generous amount of oil to keep the farinata from sticking and encourage the bottom to crisp up.

Salt: A touch of coarse salt brings out the delicious, nutty flavor of the chickpea flour. If using fine salt, add half as much.

Making One Large Farinata

If you don't have multiple 8-inch cast-iron skillets, you can bake one large farinata in a 12-inch skillet: Preheat the skillet for 15 minutes; add 1 tablespoon extra-virgin olive oil and the batter, then bake for 17 minutes. The handles on the skillet will be hot when you're serving, so wrap it with a towel or use a spatula to flip the farinata out of the pan.