Farinata (Herbed Chickpea Flour and Onion Pancake)

By Brian Levy

Published June 21, 2024

Farinata (Herbed Chickpea Flour and Onion Pancake)
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Total Time
1 hour 50 minutes
Prep Time
5 minutes
Cook Time
1¾ hours
Rating
4(35)
Notes
Read community notes

Farinata is a popular street food from the Ligurian coast surrounding Genoa, Italy, to the French Côte d’Azur, where it’s called socca. Typically a humble pancake built on only chickpea flour, water, olive oil and salt, it’s inexpensive, gluten-free and suitable for vegans. It can be very thin, highlighting its crispy, golden exterior, and is usually eaten plain or with a simple side of cured meats. This version is thicker, showcasing its creamy herbed interior, and topped with an array of garnishes for a more substantial dish and a plant-based alternative to a frittata. (For an even heartier meal, top with roasted vegetables, such as broccolini.) Thyme, sumac and sesame oil are not traditional seasonings — unlike rosemary, fennel seed or sage — but they recall za’atar and meld with the chickpea flour and olive oil.

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Ingredients

Yield:4 side or light main course servings
  • 1½cups/150 grams chickpea flour
  • 8tablespoons/120 milliliters extra-virgin olive oil
  • Scant 2 cups/450 milliliters warm water
  • 1teaspoon toasted sesame oil
  • 1teaspoon dried thyme
  • ½teaspoon ground sumac
  • 1teaspoon fine sea salt
  • Freshly ground pepper
  • 1small red or yellow onion, peeled, halved and very thinly sliced
  • Optional toppings: handfuls of fresh arugula, a drizzle of tahini or sliced feta, olives or capers, halved cherry tomatoes
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

413 calories; 31 grams fat; 4 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 4 grams polyunsaturated fat; 25 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 9 grams protein; 492 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large bowl, whisk the chickpea flour with 4 tablespoons/60 grams olive oil, plus the water, sesame oil, thyme, sumac, salt and ⅛ teaspoon pepper. Set aside the batter. For best results, let rest at room temperature at least 1 hour (this gives the chickpea flour a chance to hydrate, producing a softer, creamier farinata), or cover and refrigerate for up to 24 hours.

  2. Step 2

    Place a 10-inch skillet (preferably cast-iron) on the oven’s bottom rack; heat the oven and skillet to 500 degrees for at least 15 minutes.

  3. Step 3

    Carefully remove the hot cast-iron skillet from the oven. Add the remaining 4 tablespoons/60 grams olive oil to the skillet. Swirl to coat the inside of the pan. Scrape the batter into the pan; it should sizzle. Oil will rise to the top of the batter. Use a fork to lightly and quickly whisk it into the batter, without scraping the bottom of the pan. Sprinkle onion slices over the batter in an even layer without completely covering it. Remember that the skillet’s handle is still hot and put the skillet back on the oven’s bottom rack and bake until the surface of the batter is spotted, golden and dry, and the onion slices are very dark in spots, 25 to 30 minutes.

  4. Step 4

    Let the farinata rest to firm up as it cools slightly, 5 to 10 minutes. Slice the farinata into wedges and serve warm, topped with any of the optional toppings.

  5. Step 5

    Wrap leftover farinata in aluminum foil. Refrigerate for up to 2 days. Reheat in a 375 degree toaster oven or oven until warm.

Ratings

4 out of 5
35 user ratings
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Cooking Notes

Sanjay

In India, this is called a Besan Chilla... Besan is Bengal Gram or Chickpea flour and a Chilla is a pancake. A pancake can be made of any ingredient, including on its own or a combination of rice, millet and other flours... great for a quick protein rich breakfast. Add fresh coriander and sesame seeds

Massi

If you want to save some time measuring olive oil, 8 tablespoons is equal to 1/2 cup.

Debbie

I make a much simpler version of this without the onion and with just salt & pepper for flavor. It’s an easy way to add protein to a vegan meal. I am looking forward to trying this.

Jill

I make versions of this regularly and sometimes add fetta to the mix before baking it. I Love it.

Theo

I made America’s Test Kitchen version (called socco) yesterday. ATK prefers cooking in a stovetop skillet for extra crispness for those trying to avoid oven heat. It was tasty, but missing interest. Some combo of the two recipes could make it delicious.

Dan

I’ve been making a version of this based on Mark Bittman‘s recipe from the minimalist from 2005. That recipe only calls for 15 minutes of cooking at 450°. I’m curious to try the longer time at a higher temp because I’ve always found that the shorter baking time resulted in an undercooked interior. I also occasionally add anchovies for extra flavor.

Jpx

The perfect summertime recipe!!….. Maybe it’s something about the 500 degree oven for so long. ;-) But I’m sure it is delicious. Maybe cooking it outside on a grill?

JT

As a vegan, I've made socca/farinata for breakfast for years, often mixing diced tomatoes and sauteed arugula into the batter. Bob's Red Mill is adequate, but in Italy even the chickpea flour from Conad makes tastier farinata.

Janice White

500’ , 25 minutes! Yes, if put on bottom rack as specified. Delicious.

Rosa

I am making this but is the batter supposed to be so liquidy? I added everything measured and letting it rest now but not sure it should be a bit creamier?

Janice White

500’ , 25 minutes! Yes, if put on bottom rack as specified. Delicious.

Brussels Waffles

My skillets are only rated to 400 degrees. What results will I get at this lower temperature?

Karen

Spend about $20 @ Walmart or order directly from www.lodge.com as a simple 10' cast iron skillet is a must have in the kitchen. Buy a Lodge & will it to someone dear!

Theo

I made America’s Test Kitchen version (called socco) yesterday. ATK prefers cooking in a stovetop skillet for extra crispness for those trying to avoid oven heat. It was tasty, but missing interest. Some combo of the two recipes could make it delicious.

Karen

Having done many times can't imagine it getting cooked sufficiently on top before burning on bottom!

VM

In Argentina we call this Fainá. It's usually served at Pizza places without onion. You can eat it by itself, but usually people people place the pizza slice on top of it and eat both together in the same bite. Pizza in Argentina is usually deep dish, thick and crunchy.

Dan

I’ve been making a version of this based on Mark Bittman‘s recipe from the minimalist from 2005. That recipe only calls for 15 minutes of cooking at 450°. I’m curious to try the longer time at a higher temp because I’ve always found that the shorter baking time resulted in an undercooked interior. I also occasionally add anchovies for extra flavor.

Massi

If you want to save some time measuring olive oil, 8 tablespoons is equal to 1/2 cup.

JT

As a vegan, I've made socca/farinata for breakfast for years, often mixing diced tomatoes and sauteed arugula into the batter. Bob's Red Mill is adequate, but in Italy even the chickpea flour from Conad makes tastier farinata.

Jill

I make versions of this regularly and sometimes add fetta to the mix before baking it. I Love it.

Jpx

The perfect summertime recipe!!….. Maybe it’s something about the 500 degree oven for so long. ;-) But I’m sure it is delicious. Maybe cooking it outside on a grill?

Debbie

I make a much simpler version of this without the onion and with just salt & pepper for flavor. It’s an easy way to add protein to a vegan meal. I am looking forward to trying this.

Karina C

In Argentina, with only chickpea flour, water, oil and salt, this is called faina and used to top fugazetta (onion and cheese pizza).

Sanjay

In India, this is called a Besan Chilla... Besan is Bengal Gram or Chickpea flour and a Chilla is a pancake. A pancake can be made of any ingredient, including on its own or a combination of rice, millet and other flours... great for a quick protein rich breakfast. Add fresh coriander and sesame seeds

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