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Chickpea
​Farinata

Chickpea Farinata
​aka 'farinata di ceci'

‘Farinata’ or ‘farinata di ceci’, is a traditional Italian pancake/crêpe from Liguria, and is made from chickpea flour (aka besan, gram flour and garbanzo flour), water, olive oil and salt.
​Legend has it that farinata was discovered completely by accident, when back in the 13th century ships were returning to Genoa after a battle and they were hit by a violent storm, causing barrels of chickpea flour and oil to spill over on the deck. The ingredients mixed together with the salty sea water, forming a sort of batter. The batter dried in the hot sun and farinata was born!
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Basic recipe
Farinata is usually fairly thin, around ½ cm thick, and resembles an egg omelette.  The traditional recipe is just chickpea flour, water, salt and oil, with additional pine nuts and rosemary, but you can get adventurous and add other ingredients to the batter for a variety of other recipes! The sky’s the limit, really! Let your creativity flow!
It can be eaten warm, or cold, as a snack or side dish. I love it just out of the oven.
Picture
Potato & zucchini egg-free farinata-frittata
A lot of olive oil is used in the traditional recipe, however it is possible to make it without the oil. I try to avoid added oil in recipes, but this is one where I think the consistency is slightly better when you add a little olive oil. 
All the photos of the farinata on this page, both basic recipe and potato & zucchini recipe, are oil-free though (and delicious)

​Basic farinata batter recipe

  • 2 cups water
  • 1.5 cups chickpea flour
​Mix together well by hand with a whisk or in the blender for a few seconds.
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Blend the batter for a few seconds, or use a hand whisk.
Pour into a glass bowl, cover with a clean tea towel or cheesecloth and let sit on the counter for at least 4-8 hours, overnight even better. The batter will thicken a little over time.
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Pour into a clean, glass bowl.
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Cover & let sit for 4-8 hours.
When the batter is ready to be used, mix in:
  • 1 teaspoon salt
  • 1 teaspoon extra virgin olive oil* (optional)
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Add 1 teaspoon of salt.
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A small handful of pine nuts.
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Some fresh rosemary.
Extra ideas to add to the batter just before baking (not essential, but very nice!):
  • 1 small handful of pine nuts
  • A few sprigs of fresh rosemary
  • Freshly ground black pepper
​Cover a baking tray with a sheet of parchment paper.
​Pour in the batter and scatter the pine nuts and rosemary over the top (if adding them). Grind some pepper over the batter.
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Bake in the oven at 220°C for about 25-30 minutes.
Remove from the oven and let cool for a few minutes before removing it carefully from the tray. I remove it with the sheet of parchment paper intact and gradually peel the paper away.
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​Cut into pieces, and enjoy! 
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Other farinata recipes below!

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Potato, onion, zucchini & tomato frittata

One of my favourite ways to use the farinata batter is to make this egg-free 'frittata'.
More...
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Sweet Potato & Cinnamon Farinata Pancakes

A great breakfast idea!
More...
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Copyright 2021 Nicki Perkins | www.lovinglyplantbased.com All rights reserved. 
All content, videos and images found on lovinglyplantbased.com may not be reproduced or distributed, unless permitted in writing by Nicki Perkins, lovinglyplantbased.com

​

  • Home
    • Who I am and what I do
    • About me
  • Why Plant-based?
    • Vegan v. Plant-based
    • Protein >
      • What is protein? >
        • Amino acids
      • How much protein do we need?
      • Examples of plant-based protein meals
      • Plant-based protein and athletes
      • Protein FAQs
    • Health >
      • Sugar: The legal drug
      • Vitamin B12
      • Vitamin D
      • Iron
      • Calcium
      • The benefits of eating raw
    • Phytonutrients >
      • What colour is your food?
      • Isothiocyanates and cruciferous vegetables
    • Dr. T. Colin Campbell
    • No dairy?
  • Mind, body and soul coaching programs
  • EFT
    • Rosacea Relief
    • What can EFT be used for? >
      • Motivation
    • EFT resources
    • EFT prices
  • SKINCARE
    • Skincare Shop
  • Sprouts and microgreens
    • How to grow sprouts
    • Easy mung bean sprouts
    • Easy lentil sprouts
    • Tips for successful sprouting
    • How to grow microgreens
    • How to grow Wheatgrass >
      • Juicing wheatgrass
  • Recipes
    • Plant milks >
      • Almond milk
      • Amaranth milk
      • Brazil nut milk
      • Buckwheat milk
      • Hazelnut milk
      • Hemp milk
      • Macadamia Nut Milk
      • Quinoa milk
      • Toasted Hazelnut milk
      • Toasted Sesame seed milk
      • Sesame seed milk
    • Dairy-free cheese >
      • Basic Cashew Cream Cheese
      • Roasted Garlic & Red Pepper Cream Cheese
      • Cashew and Spring Onion Cream Cheese
      • Roasted Garlic and Chives Cream Cheese
    • Dairy-free Cultured Cheese >
      • Basic Cultured Cashew Cheese
      • Basic Macadamia Nut Cheese
      • Basic Almond Cheese
      • Cashew Chèvre with Lemon Zest
      • Cashew Boursin
      • Almond Chèvre
      • Lemon Zest Almond Cheese
      • Macadamia and Pear Cheese
    • Raw Vegan Crackers >
      • Sprouted Lentil Crackers
      • Sprouted Black Sesame Crackers
      • Almond and Coconut Crackers
      • Sesame Crackers
      • Coconut & Apple Crackers
      • Spicy Flaxseed Crackers
    • Dips >
      • Zucchini & Hemp Hummus
      • Sweet Potato & Garlic Dip
      • Roasted Cherry Tomato Salsa
      • Spinach & Leek Cashew Dip
      • ​Beetroot, Ginger & Garlic Cashew Dip
      • Chickpea Hummus
      • Raw Parsnip Dip
      • Ginger and Sprouted Sunflower Seed Pâté
    • Dressings
    • Breakfast Ideas >
      • Sorghum, hemp and banana pancakes
      • Carob Amaranth Porridge
      • Apple, Oats, Almond Butter
      • Brown Rice and Apple with Hemp and Brazil nut milk
      • Millet and Buckwheat Blueberry Bread Muffins
      • Sweet Potato & Cinnamon Farinata Pancakes
    • Lunch & dinner ideas >
      • Dhal
      • Chickpea Farinata
      • Potato, onion, zucchini & tomato egg-free frittata
    • Veggie burgers >
      • Sprouted lentil, walnut and brown rice burgers
    • Salads & Raw Food >
      • Cheezy Zucchini Noodles
      • Veggie Rolls
      • Mimi's Street Tacos
      • Crunchy Kale Chips
      • Veggie Nori Rolls
    • Soups >
      • Cauliflower, Red Lentil and Potato Soup
      • Black Bean and Corn Soup
    • Desserts >
      • Chocolate Chickpea Truffles
      • Chocolate Mousse
      • Dark Chocolate, Sweet Potato & Black Bean Brownies
    • Smoothies >
      • Blueberry and Hemp Smoothie
      • Purple Passion
      • Orange Joy Smoothie
      • Sweet and Green Smoothie
      • Pretty & Pink
      • Banana Cacao Surprise
  • How to
    • How to juice
    • How to make Rejuvelac
    • How to make Kombucha
    • How to make Kefir
    • How to make Sauerkraut
    • How to make Kimchi
  • Resources
    • Kitchen makeover
    • Books
    • Videos & Documentaries
  • Blog
  • Contact