Farinata is a crisp, baked chickpea flour flatbread originally from northern Italy. This variation has thinly sliced zucchini and onions stirred into the batter for a flavorful naturally gluten-free, vegan recipe that makes for a delicious antipasto or snack!
One of my favorite Sicilian street food recipes made with chickpea flour is panelle (chickpea fritters). But I am not always in the mood for frying and so I was looking for different ways to use up that large package of chickpea flour I purchased.
And that was when I stumbled upon farinata or chickpea flour flatbread. This recipe has been on repeat mode at our house for the last couple of years!
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What is farinata?
Farinata is a Ligurian (northern Italy) recipe made by combining chickpea flour, water, salt and olive oil. And best of all, this easy chickpea flatbread recipe is baked, not fried, until golden and crisp.
This version of farinata adds thinly sliced zucchini, onions and is flavored with thyme.
Chickpea flour flatbread is a naturally gluten-free, vegan dish that's enjoyed as an appetizer; or street food.
Chickpea Flour Flatbread Ingredient List
- Chickpea flour: available in most grocery stores.
- Thyme: may be replaced by dry herb of your choice such as rosemary or oregano; or replace with fresh parsley.
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
How to make Italian Chickpea Flour Flatbread with Zucchini
- In a large bowl whisk together the chickpea flour, water and 1 tsp. of salt until there are no lumps. Cover and let sit at room temperature for 2 hours.
- Meanwhile, thinly slice your zucchini and onion into rounds.
Top Tip
The chickpea flour and water mixture must rest for a minimum of 2 hours or up to 6 hours at room temperature in order to allow the flour to be fully absorbed by the water. You may also place the batter in your refrigerator overnight.
- Place the vegetables in a colander over a bowl. Toss with 1 teaspoon of salt and let sit for 2 hours.
- After 2 hours, preheat your oven to 400 degrees F; line a sheet pan (12 X 17 inch) with parchment paper and grease with 1 tbsp. of olive oil.
- Squeeze as much water as possible out of the zucchini and onions. Discard the water.
- Stir the remaining 2 tbsp. of olive oil as well as the zucchini and onions into the chickpea batter.
- Pour the mixture evenly in the prepared pan and top with the thyme.
- Bake for 40-45 minutes until crisp and golden. Transfer to a cutting board, cut into squares and serve hot or at room temperature.
Recipe FAQs
Replace thyme with dry oregano or rosemary. Fresh parsley may also be used.
You may bake chickpea flour flatbread as is, without added zucchini or onions.
I have made this recipe without salting the vegetables in order to draw out their water. The recipe does work, however it needs to bake for much longer in order to become crisp and golden, approximately an hour.
You may bake the flatbread in a smaller sized baking pan. The flatbread will be slightly thicker but just as good!
Keep leftovers refrigerated for up to 3 days. Reheat in your oven before serving.
Baked chickpea flour flatbread may be frozen with sheets of parchment paper separating layers of flatbread. Defrost in a 400 degrees F preheated oven for about 10 minutes or until heated through.
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Italian Chickpea Flour Flatbread with Zucchini (farinata)
Ingredients
- 1½ cups chickpea flour
- 2¼ cups water
- 2 teaspoon salt divided
- 2 medium zucchini about 350 grams
- 1 medium onion
- 3 tbsp. olive oil divided
- 1 teaspoon dried thyme or other herb of your choice such as rosemary, oregano or fresh parsley
Instructions
- In a large bowl whisk together the chickpea flour, water and 1 tsp. of salt until there are no lumps. Cover and let sit at room temperature for 2 hours.
- The batter may rest at room temperature for up to 6 hours or can be placed in the refrigerator overnight.
- Meanwhile, thinly slice your zucchini and onion into rounds.
- Place the vegetables in a colander over a bowl. Toss with 1 teaspoon of salt and let sit for 2 hours.
- After 2 hours, preheat your oven to 400 degrees F; line a sheet pan (12 X 17 inch ) with parchment paper and grease with 1 tbsp. of olive oil.
- Squeeze as much water as possible out of the zucchini and onions. Discard the water.
- Stir the remaining 2 tbsp. of olive oil as well as the zucchini and onions into the chickpea batter.
- Pour the mixture evenly in the prepared pan and top with the thyme.
- Bake for 40-45 minutes until crisp and golden. Transfer to a cutting board, cut into squares and serve hot or at room temperature.
Annie
This looks awesome! I think the chickpea flour will just elevate the whole dish versus normal flour. Great great idea! Will make tomorrow! Thank you!!
Nadia
Thanks Annie, it definitely adds flavor as well as protein. I do hope you enjoy it!