Farinata – Italian Pancake
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 400 g chickpea flour
- 800 ml cold water
- 1 can chickpeas, approx. 480 g drained weight
- 2 tablespoon cumin
- 1 tablespoon paprika, hot pink
- 1 tablespoon vegetable stock powder, organic
- 1 teaspoon nutmeg, grated
- 1 teaspoon cayenne pepper
- Vegetables
Print Recipe
Pin Recipe Instructions
- Put the chickpea flour with the water, broth and spices in a bowl and mix with an electric mixer until no more lumps can be seen. Let the dough rest for half an hour.
- Line a tall baking sheet with parchment paper and spread the very runny batter on it. Drain the chickpeas, rinse briefly under clear water and spread on the dough.
- Preheat the oven to around 180 ° C top / bottom heat and bake the Farinata for around 15 - 20 minutes on the middle rack until golden. The baking time varies from oven to oven. The Farinata is ready when it is firm to cut.
- Of course, in addition to the chickpeas, you can also bake vegetables with the dough.
- Grilled vegetables go well with the Farinata.
- Approx. 245 Kcal per serving.
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