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Author Notes: Chickpea flour is mixed with simple ingredients (water, oil, salt), broiled in a hot oven for several minutes, then devoured while still hot with a drizzle of olive oil and a sprinkle of salt. A delicacy in the shape of a humble pancake! —Tasty Plan
Makes 2 12 inch pancakes
- 1 cup chickpea flour
- 1 cup water
- 3/4 teaspoon sea salt
- 1/8 teaspoon cumin powder
- 1.5 tablespoons olive oil
- 1 handful chopped fennel fronds
- 1 tablespoon vegetable oil, for greasing pan
- Preheat oven to 500 degrees Fahrenheit.
- In a clean bowl combine chickpea flower, salt, cumin and fennel fronds. Add water and olive oil. Mix until smooth.
- Let rest for 10 minutes.
- Place a large skillet into the oven once it reaches desired temperature. Heat for five minutes, then remove and pour about half a tablespoon of vegetable oil.
- Slowly pour half of the batter into the skillet, swirling it around so that it evenly distributes across the skillet. You should have about a 1/8 of a inch deep pancake.
- Place pan back into the oven and cook for 8-10 minutes, more if needed. The edges will start to turn brown, and if your oven is hot enough the Farinata will blister slightly.
- Sprinkle with flaky sea salt and a drizzle of olive oil and devour while still hot!
- This recipe was entered in the contest for Your Best Recipe with Chickpeas
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