Farinata (Herbed Chickpea Flour and Onion Pancake)

By Brian Levy

Published June 21, 2024

Farinata (Herbed Chickpea Flour and Onion Pancake)
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Total Time
1 hour 50 minutes
Prep Time
5 minutes
Cook Time
1¾ hours
Rating
5(247)
Comments
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Farinata is a popular street food from the Ligurian coast surrounding Genoa, Italy, to the French Côte d’Azur, where it’s called socca. Typically a humble pancake built on only chickpea flour, water, olive oil and salt, it’s inexpensive, gluten-free and suitable for vegans. It can be very thin, highlighting its crispy, golden exterior, and is usually eaten plain or with a simple side of cured meats. This version is thicker, showcasing its creamy herbed interior, and topped with an array of garnishes for a more substantial dish and a plant-based alternative to a frittata. (For an even heartier meal, top with roasted vegetables, such as broccolini.) Thyme, sumac and sesame oil are not traditional seasonings — unlike rosemary, fennel seed or sage — but they recall za’atar and meld with the chickpea flour and olive oil.

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Ingredients

Yield:4 side or light main course servings
  • 1½cups/150 grams chickpea flour
  • 8tablespoons/120 milliliters extra-virgin olive oil
  • Scant 2 cups/450 milliliters warm water
  • 1teaspoon toasted sesame oil
  • 1teaspoon dried thyme
  • ½teaspoon ground sumac
  • 1teaspoon fine sea salt
  • Freshly ground pepper
  • 1small red or yellow onion, peeled, halved and very thinly sliced
  • Optional toppings: handfuls of fresh arugula, a drizzle of tahini or sliced feta, olives or capers, halved cherry tomatoes
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

413 calories; 31 grams fat; 4 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 4 grams polyunsaturated fat; 25 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 9 grams protein; 492 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large bowl, whisk the chickpea flour with 4 tablespoons/60 grams olive oil, plus the water, sesame oil, thyme, sumac, salt and ⅛ teaspoon pepper. Set aside the batter. For best results, let rest at room temperature at least 1 hour (this gives the chickpea flour a chance to hydrate, producing a softer, creamier farinata), or cover and refrigerate for up to 24 hours.

  2. Step 2

    Place a 10-inch skillet (preferably cast-iron) on the oven’s bottom rack; heat the oven and skillet to 500 degrees for at least 15 minutes.

  3. Step 3

    Carefully remove the hot cast-iron skillet from the oven. Add the remaining 4 tablespoons/60 grams olive oil to the skillet. Swirl to coat the inside of the pan. Scrape the batter into the pan; it should sizzle. Oil will rise to the top of the batter. Use a fork to lightly and quickly whisk it into the batter, without scraping the bottom of the pan. Sprinkle onion slices over the batter in an even layer without completely covering it. Remember that the skillet’s handle is still hot and put the skillet back on the oven’s bottom rack and bake until the surface of the batter is spotted, golden and dry, and the onion slices are very dark in spots, 25 to 30 minutes.

  4. Step 4

    Let the farinata rest to firm up as it cools slightly, 5 to 10 minutes. Slice the farinata into wedges and serve warm, topped with any of the optional toppings.

  5. Step 5

    Wrap leftover farinata in aluminum foil. Refrigerate for up to 2 days. Reheat in a 375 degree toaster oven or oven until warm.

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Ratings

5 out of 5
247 user ratings
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Comments

Sanjay

In India, this is called a Besan Chilla... Besan is Bengal Gram or Chickpea flour and a Chilla is a pancake. A pancake can be made of any ingredient, including on its own or a combination of rice, millet and other flours... great for a quick protein rich breakfast. Add fresh coriander and sesame seeds

Massi

If you want to save some time measuring olive oil, 8 tablespoons is equal to 1/2 cup.

Jill

I make versions of this regularly and sometimes add fetta to the mix before baking it. I Love it.

jen segal

First successful farinita! 10” cast iron, done in 20 minutes. Crispy bottom, excellent flavor. Served with wild arugula drizzled with olive oil and halved cherry toms seasoned with salt and pepper on the side

FlbrkMike

I use just chickpea flour, water, EVOO and salt for the batter. I often slice some onions and add them to the hot pan for a couple of minutes, before adding the batter. It gets them to start caramelizing. Then add the batter and stir gently to distribute the onions before putting it in the oven.

pd

i cooked this in a blue carbon steel pan and it stuck. thoughts?

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