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Farinata recipe

Farinata recipe

44 ratings

This Northern Italian ‘pancake’, made with chickpea or gram flour, is baked in the oven. Served in wedges, it makes a delicious light meal with salad or a tasty addition to a lunchbox or picnic. See method

  • Serves 6
  • 15mins prep time, plus 2hrs standing and 25mins cooking time
  • 215 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Dairy-free


  • 200g (7oz) gram flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 4 tbsp extra virgin olive oil
  • 1 small red onion, cut into rings
  • 60g (2 1/2oz) pitted black olives, drained and halved
  • 50g (2oz) sun-dried tomatoes, thinly sliced into strips
  • 1 medium-sized red chilli, seeded and sliced
  • 1 tbsp thyme leaves
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    11g 15%
  • Saturates

    2g 8%
  • Sugars

    2g 2%
  • Salt

    0.7g 0%

of the reference intake
Carbohydrate 22.4g Protein 8.1g Fibre 4.9g


  1. Mix together the gram flour, baking powder and salt in a large mixing bowl, then make a well in the centre and pour in 450ml (3/4 pint) lukewarm water and half the olive oil. Gradually whisk the wet ingredients into the dry to make a light batter. Leave to sit, covered, for 2 hours or even overnight.
  2. Preheat the oven to gas 7, 220°C, fan 200°C. Heat the remaining olive oil in a 30 x 25cm (13 x 10 inch) roasting tin for 5 minutes until very hot. Carefully remove from the oven and pour the batter into the hot oil.
  3. Scatter the red onion, olives, sun-dried tomatoes, chilli and thyme over the batter and bake for 15–20 minutes until set and starting to turn golden around the edges. Leave to sit for a couple of minutes before cutting into wedges.

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