Chickpea pancakes, known by various names like Farinata, Socca, Cecina, and Pannella, are a beloved street food across the Mediterranean. This vegan, gluten-free, and eggless dish is made from a simple batter of chickpea flour, water, and olive oil. Traditionally cooked over a wood fire, these thin, savory pancakes have become a cultural staple, enjoyed fresh and warm in bustling markets, festivals, and street corners.
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The origins of this recipe date back to the Roman Empire.
According to legend, a ship near Genoa carrying chickpea flour and oil was caught in a violent storm, and its cargo became soaked with seawater.
Faced with limited food supplies, the sailors spread the wet mixture under the sun to dry.
The result was surprisingly delicious!
Over time, this simple yet ingenious recipe was refined and became a treasured part of local cuisine.
Today, you’ll find different versions of this dish depending on the region. Farinata in Liguria, Cecina in Tuscany, Pannella in Sicily, and Socca in the South of France (which was Italian 150 year ago) are just a few examples of how this recipe has been embraced and adapted across Italy and beyond.
Thanks to historic trade routes, these flavors spread throughout the Mediterranean, where similar recipes emerged, reflecting the interconnectedness of these coastal cultures.
As I live just 30 minutes from the Italian border, I often cross into Liguria for food shopping, and if I’m still there at lunchtime, I treat myself to a slice of Farinata paired with Ligurian green pie, enjoyed on the go before heading back home.
Ingredients
This simple, vegan, and gluten-free recipe requires just three basic ingredients, making it both accessible and versatile. Here’s what you’ll need to create your own Farinata at home:
- Chickpea flour – The star ingredient, giving the pancake its nutty flavor and gluten-free base.
- Water – To create the batter and achieve the right consistency.
- Olive oil – Adds richness to the batter and prevents sticking during cooking.
- Salt – To enhance the flavor of the pancake.
Cooking equipment
Traditionally, Farinata is cooked on large copper plates over an open fire, which provides intense heat and even cooking.
However, you can easily make this dish in your home kitchen with the right tools and techniques.
For best results, you’ll need a baking pan or a cast iron skillet that can handle high temperatures and provide good heat conduction.
A regular metal tart pan or a cast-iron skillet works perfectly for this recipe. It’s important to bake the Farinata in a very hot oven, ideally set to 430°F (220°C), to achieve the characteristic golden edges and crispy texture.
If you have access to a pizza stone with raised edges, it can also be an excellent option.
The raised edge is particularly useful for holding the liquid batter in place and preventing spills.
A pizza stone provides superior heat distribution, ensuring a beautifully even bake.
No matter which tool you choose, make sure it’s preheated in the oven before pouring in the batter, as the intense heat is key to achieving the perfect Farinata texture.
Instruction
- Sift the chickpea flour into a mixing bowl and add the salt.
- Gradually whisk in the water
- And 2 tablespoons of olive oil until the batter is smooth and free of lumps.
- Cover the bowl with cling film and let the batter rest overnight at room temperature (approximately 10 hours).
- Preheat your oven to 430°F (220°C).
- Grease a metal tart pan, or a cast-iron skillet generously with olive oil.
- Pour the rested batter into the prepared pan.
- You can adjust the thickness of the layer depending on your preference:
For a thinner, crispier Farinata, pour just enough batter to coat the pan evenly.
For a thicker, chunkier texture in the middle, use more batter. For example, 3 ladles of batter work well for an 11-inch (28 cm) pan.
- Optional variation: Sprinkle finely chopped rosemary or other herbs evenly over the batter before placing it in the oven to add extra flavor.
- Bake in the oven for 15 minutes, or until the Farinata is golden and crisp around the edges.
- Remove from the oven, slice into strips or wedges, and serve immediately while warm.
Top tips
- The batter has to rest for 10 hours, so make it the day before and store it at room temperature.
- Mix the water gradually so you don't create lumps
- Make sure the oven is very hot and
- Greased the pan and its borders before pouring in the chickpea batter
How to eat it
Farinata is a staple of Italian street food culture and is traditionally served warm, fresh off the fire.
In Liguria and Tuscany, it is eaten on its own, cut into slices or wedges, and enjoyed as a quick snack on the go.
Often served in a paper bag, it is perfect for eating while strolling through the streets. Its crisp edges and soft, savory interior make it a satisfying treat by itself.
In Sicily, however, there is a unique twist—Pannella (the Sicilian version of Farinata) is often served inside a bread roll, transforming it into a hearty and portable sandwich.
At home, Farinata can also be served with sauces or dips, or used as a wrap to hold your favorite fillings, such as vegetables, cheese, or cured meats.
For an additional burst of flavor, you can mix herbs like rosemary or thyme into the batter before baking.
More street food recipes
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📋Italian Chickpea Pancake (Farinata, Cecina, Panella, Socca)
Equipment
Instructions
- Sift the chickpea flour into a mixing bowl and add the salt2 cups chickpea flour, 1 teaspoon salt
- Gradually whisk in the water and 2 tablespoons of olive oil until the batter is smooth and free of lumps.3 cups fresh water, 2 tablespoon olive oil
- Cover the bowl with cling film and let the batter rest overnight at room temperature (approximately 10 hours).
- Preheat your oven to 430°F (220°C).olive oil
- Grease a pizza stone with edges, a metal tart pan, or a cast-iron skillet generously with olive oil.
- Pour the rested batter into the prepared pan. You can adjust the thickness of the layer depending on your preference:
- For a thinner, crispier Farinata, pour just enough batter to coat the pan evenly.
- For a thicker, chunkier texture in the middle, use more batter. For example, 3 ladles of batter work well for an 11-inch (28 cm) pan.
- Optional variation: Sprinkle finely chopped rosemary or other herbs evenly over the batter before placing it in the oven to add extra flavor.
- Bake in the oven for 15 minutes, or until the Farinata is golden and crisp around the edges.
- Remove from the oven, slice into strips or wedges, and serve immediately while warm.
Video
Notes
- The batter has to rest for 10 hours, so make it the day before and store at room temperature.
- Mix the water gradually so you don't create lumps
- If you don't have a pizza stone use a cast iron pan
- Make sure the pan is very hot
- Cut in slices to serve it
Nutrition
Amanda
Oh I love chickpea flour I'll have to give this recipe a try! Love all the informative pictures too!
Laura
Thank you, it is very good
Caroline
I've heard of socca but have yet to try it. I do like chickpea flour, though, and your tips make it look easy enough so might have to give it a try!
Laura
do, it was very good
Brian Jones
These look superb and have so much in common with chapatti and roti, I've been on the look out for a reliable source of gram flour for the longest time, I'd love these!
Laura
I know, I think they make it everywhere, just use a different name LOL
Stanley
We appreciate not only the clarity and simplicity of the recipe… but, the link to jump directly to recipe is very considerate. Often times after searching for a recipe one must scroll, scroll, scroll to reach the search result––the recipe––it's as if Rachel Maddow were burying the lead.
Thanks for this!