Farinata, easy and delicious chickpea pancakes: You can eat them for breakfast, lunch or dinner. Find out the basic recipe and 3 simple variations.
Course: Main Course
Keyword: gluten-free, vegan
Servings: 4
Ingredients
Basic Recipe
200gchickpea flournot roasted!
About 400 ml water
1teaspoonturmeric
Pinchof cumin
2teaspoonsalt
Olive oil for frying
Variation 1: Farinata with sliced courgette
Add 1 clove of crushed garlic to the basic recipe.
You'll also need 1 small courgette (in thin slices!)
Variation 2: Farinata with spinach
Add the following to the basic recipe:
Two handful of fresh chopped spinach or one handful of frozen, chopped spinach
1red onion in very thin, half or quarter slices
Optional: Add some Indian spices like Garam Masala chili or ginger, and you’ll get Indian “Palak Poorda”.
Variation 3: Farinata with herbs
Add the following to the basic recipe:
Chopped fresh or dried herbs after your liking: parsley dill, oregano, rosemary, thyme, lemon myrtle, ... I like it especially with a Café de Paris blend.
Mix all the ingredients quickly in a large bowl with a whisk, until all chunks are gone (except the courgettes if you're making the first variation). Let the batter rest for approx. 10 minutes.
Heat a medium sized pan with a tablespoon of olive oil over medium heat. Spread a quarter to a third of the batter with a soup ladle or a turner evenly in the pan, it should be about 4 mm thick.
For variation 1, cover the batter quickly with courgette slices and press them lightly into the batter. Using a spoon, slightly cover the courgettes with a thin layer of batter.
Fry the Farinata at medium heat until the bottom side comes loose easily and is slightly browned (the edge will turn dry and golden brown).
Turn the Farinata and fry the other side, add some olive oil, if needed. When the edges turn brown and crispy, it’s done. Your Farinata should be crispy at the outside and soft in the inside.
Repeat the procedure until all three or four pancakes are fried.
You can eat the Farinata pancakes with a dip, like yogurt with tahini, lemon or herbs, or top them with something like harissa or fresh ground black pepper. They also are tasty as a side for a mixed salad or inside a pita bread combined with tomato and cucumber. The pancakes are best eaten fresh and hot, as they are going hard and dry once they cooled down. At least for me, that’s never a problem…