📋Italian Chickpea Pancake (Farinata, Cecina, Panella, Socca)

Chickpea pancake plain and with rosmary cut in slices and served in a paper bag as street food

📋Italian Chickpea Pancake (Farinata, Cecina, Panella, Socca)

Chickpea flour pancakes are called Farinata in Liguria, Socca in the South of France, Cecina in Tuscany, and Pannella in Sicily. This vegan, gluten-free, eggless chickpea crepe is simply made with chickpeas flour, water, and olive oil cooked over a wood fire. It is an ancient recipe that goes back to the Roman Empire and is now street food in many Mediterranean countries.

Course Appetizer

Cuisine French, Italian, Mediterranean

Diet Gluten Free, Vegan

Keyword chickpeas flour pancake, farinata, Socca

Prep Time 10

Cook Time 15

resting time 10

Total Time 25

Servings rounds

Calories 294kcal

Author Laura Tobin

Equipment

Ingredients

2 cups chickpea flour
1 teaspoon salt
3 cups fresh water
2 tablespoon olive oil
olive oil

US Customary - Metric

Instructions

Sift the chickpea flour into a mixing bowl and add the salt
2 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