Crispy Chickpea Flour Pancake, Farinata di Ceci
Italian street food farinata made from chickpea flour batter rested overnight, then baked in a screaming hot cast iron skillet until the edges crisp and the center becomes custardy. Finished with black pepper, red pepper flakes, and fresh parsley. Naturally vegan and gluten-free.
Ingredients
Instructions
- 1
Whisk chickpea flour with lukewarm water little by little into a smooth batter with no lumps.
- 2
Cover bowl with plastic wrap and rest at room temperature for a minimum of 4 hours or overnight, stirring occasionally.
- 3
Skim as much foam as possible from the top of the batter using a spoon.
- 4
Whisk in salt and 3 tbsp olive oil. Let batter sit while preheating oven and cast iron skillet.
- 5
Preheat oven to 500°F. Place a 10-inch cast iron skillet in the oven to warm evenly.
- 6
Add 2 tbsp olive oil to the smoking hot skillet, then pour batter in using the back of a spoon.
- 7
Transfer skillet to oven and bake for about 20 minutes until crispy and golden brown on top.
- 8
Cut into 8 pieces. Garnish with freshly ground black pepper, red pepper flakes, and parsley.
- 9
Serve hot or at room temperature.
Tips
Resting the batter overnight allows the chickpea flour to fully hydrate, creating a custardy interior.
Skimming foam ensures a cleaner texture and more even bake.
A screaming hot skillet creates the characteristic crispy, golden edges.
Serve hot for maximum crispness or at room temperature for a softer texture.
Good to Know
Cover and refrigerate up to 3 days. Reheat in a 350°F oven until warmed through.
Prepare batter up to 2 days ahead. Cover and refrigerate, then bring to room temperature before baking.
Cut into 8 wedges. Serve hot for crispy texture or at room temperature. Pair with fresh salad or tomato sauce.
Common Mistakes
Do not skip the 4-hour minimum rest to avoid dense, gritty texture.
Do not use a cool skillet to avoid uneven cooking and loss of crispness.
Do not underbake to avoid a gummy, undercooked center.