Farinata (Like Vegan Frittata)

Farinata

This is a poshed up version of a traditional Mediterranean street food. It’s a mixture between a tortilla (omelette) and a savoury pancake and lends itself to different additions and different meals – breakfast, lunch, supper. It’s great cold as a kind of finger food and it’s also cheap as chips!

Here’s a close up:

Not too trickyNot too tricky Gluten free Wheat free Freezable recipe Cheap as chickpeas
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Preparation time

Cook time

Total time

30

Meal

  • mains
  • breakfasts
  • lunches
  • sides-light-meals-and-salads

Servings

04-Aug

Ingredients

Batter

  • 200g/1⅔ cups chickpea/gram flour
  • 500ml/2 cups warm water
  • 2 tbsp olive oil
  • 1-1½ tsp salt
  • Pinch black pepper

Filling

  • Around 5-6 whole artichoke hearts, sliced (tin or jar)
  • ½ red onion finely sliced (optional)
  • 12 whole sun dried tomatoes, roughly chopped
  • 1-2 tbsp capers
  • About 12 pitted black olives, halved or sliced
  • Handful of chopped dill and 1 tbsp chives (or any fresh herbs of your choice), finely chopped

For a budget option, remove the artichokes and fresh herbs and use 1 tsp dried mixed herbs instead.

Instructions

  1. Sieve the gram flour into a large mixing bowl and then pour in the warm water. Whisk thoroughly and then cover the bowl with a clean tea towel and set aside to ferment for a minimum of two hours but ideally overnight.
  2. Preheat the oven to 210°C (fan)/410ºF/Gas Mark 6-7. You can be prepping the rest of the ingredients now if you wish.
  3. When the batter is ready, remove any foam that has formed on top of the batter and then stir in the olive oil, salt, black pepper and fresh herbs.
  4. Line the bottom of a baking tray (approx 15″ x 11″) with a good layer of olive oil so it forms a thin coating. Heat in the oven for a few minutes until smoking hot.
  5. When the oil is hot enough, remove the tray from the oven and pour in the batter. Then add your filling ingredients so they are evenly distributed.
  6. Bake in the oven until golden brown on top, approximately 15-20 minutes (don’t overcook it or it will get rubbery).
  7. Let it cool slightly then cut into triangles or squares and serve with a nice fresh salad.

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