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Savory Chickpea Crepe with Ricotta and Caramelized Onions

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Every week, Shauna Ahern of Gluten-Free Girl and the Chef -- and Gluten-Free Girl Everyday -- will be sharing smart tips and smarter recipes that will please even the most devout gluten-eaters among us. Come one, come all -- we're going flourless. 

Today: Shauna shares your new gluten-free, go-to appetizer.

Chickpea Cake on Food52

We first had slices of farinata, a thin chickpea crepe, in Cinque Terre. Farinata is sometimes used in Italy as a base for pizza for those of us with celiac, but it's also street food at its finest: hot, crisp, flavorful. This is one of the few foods where garbanzo bean flour truly works. 

As much as I love thin chickpea crepes, I also like playing with the idea of a savory chickpea cake. Think of it as a savory appetizer, with a dollop of cold ricotta, and a warm tangle of caramelized onions on top. 

More: Looking for dessert, too? Try these gluten-free Almond-Oatmeal Cookies with Dried Cherries.

Chickpea Cake on Food52

Savory Chickpea Crepe with Fresh Ricotta and Caramelized Onions

Serves 8

4 cups warm water
2 cups chickpea (or garbanzo) flour
2 teaspoons kosher salt
1/2 cup extra-virgin olive oil, plus more for the onions
2 large yellow onions

See the full recipe (and save and print it) here.

Photos by Shauna Ahern

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Tags: Chickpea, Appetizer, Bake, Gluten-Free