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Farinata Wedges


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Farinata Wedges 0 Picture


  • 2 cups chickpea flour - (8 3/4 oz) see * Note
  • 1 1/4 teaspoons salt
  • 3/4 teaspoon freshly-ground black pepper
  • 1 3/4 cups water room temperature
  • 1/4 cup olive oil plus
  • 2 tablespoons olive oil


Servings 6


Step 1

* Note: Available at Middle Eastern markets and some natural foods stores.

Whisk chickpea flour, salt and pepper in large bowl to blend. Whisk 1 3/4 cups water and 1/4 cup olive oil in medium bowl. Add water mixture to dry ingredients; whisk until batter is smooth. Cover; let stand at room temperature 1 hour.

Preheat broiler. Thoroughly coat 12-inch-diameter ovenproof skillet with 1 tablespoon olive oil. Pour half of batter into skillet, tilting skillet to spread evenly. Broil until golden brown, about 4 minutes. Reduce oven temperature to 450 degrees.

Transfer skillet to oven and bake farinata until knife inserted into center comes out clean, about 3 minutes. Cool. Run spatula around sides of skillet to loosen farinata, then slide out onto cutting board. Repeat with second half of batter.

Cut each farinata into 6 wedges.

This recipe yields 6 servings.

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