Farinata recipe

Farinata is an Italian street food. The savory chickpea pancake with crispy edges and a custardy center makes a great gluten-free appetizer.

A new spin on an ancient recipe.

Try out this chickpea and rosemary pancake from Liguria. Farinata (also known as socca in France) is very quick to make and also naturally vegan and gluten-free.

Serve this farinata, warm from the oven, as part of a simple antipasto spread.

What is farinata? Farinata is a Ligurian savory tart made with chickpea flour and olive oil. Super easy to make is equally delicious and proteic. Try it!

This fainè, or farinata, is Chef John's recipe for a comforting flatbread made of garbanzo bean flour batter baked in a hot oven and served in wedges.

This is essentially a large chickpea pancake from Provence (and neighboring Liguria, where it’s called farinata). It’s traditionally cooked in wood ovens on copper disks, roughly cut and served hot or warm. (In the main market in Nice, it’s baked a few hundred yards away and delivered by bicycle, to be wrapped in paper and eaten on the street.) If you have no wood or copper, that’s no problem. They’re nearly as great in a skillet or in a pizza pan in your oven, and totally foolproof.

Farinata origins are centuries-old and beloved street food of the Genoese. But wait, in Nice, it’s called socca. Both cities claim their chickpea creation for their own.

Melissa Hemsley's chickpea flour pancake, or farinata, is a delicious side to dips, soups or salads and can be topped with your favourite pizza toppings.