Farinata is the classic Italian Chickpea Pancake recipe made with just chickpea flour, water, olive oil, and salt. This simple street food is popular along the Ligurian coast and is delicious served as a snack or appetizer along with cheese or a light salad.

If you love classic Italian street food, then you need to give this farinata recipe a try. Known also at torta di ceci, this savory chickpea pancake recipe comes together quick and is made with just a few simple ingredients.
Farinata would be delicious served with this Whipped Ricotta Dip or a simple Italian Arugula Salad. If you love chickpea recipes, don’t miss this Pasta e Ceci or Parsley Quinoa Chickpea Salad.
Authentic Ligurian Farinata
Farinata is a traditional Italian chickpea flour pancake or flatbread, originating from the Liguria region and has become a popular street food throughout the country.
It is made with a simple batter of chickpea flour, water, olive oil, and salt, then baked in a hot oven, often in a cast-iron or copper pan. The result is a thin, crispy-edged, and slightly creamy flatbread with a rich, nutty flavor.
Cooks sometimes flavor chickpea farinata with fresh rosemary, black pepper, or onions for extra depth. This naturally gluten-free dish serves as a popular snack or appetizer, often pairing well with cheese, cured meats, or fresh salads.
History of Farinata
Farinata dates back to ancient Roman times, and historians believe it originated in the Liguria region of Italy.
According to legend, Genoese sailors accidentally discovered it in the 13th century when they mixed chickpea flour and water during a storm, then left it to dry in the hot sun, creating an edible flatbread.
Over time, the dish became a staple in Ligurian cuisine, traditionally baked in wood-fired ovens and enjoyed as a street food. Its popularity spread to neighboring regions and even to France, where a similar dish, socca, became well known in Nice.
Today, farinata remains a beloved Italian specialty still made with basic ingredients, often served as a simple yet flavorful snack or appetizer, or as a side dish for any meal.
Ingredients
- Chickpea Flour: chickpea flour, also known as garbanzo bean flour, is a fine, pale yellow flour made from ground dried chickpeas. It is naturally gluten free and high in protein. You can find bags of chickpea flour in most grocery stores or online.
- Water: use room temperature water.
- Olive Oil: extra-virgin olive oil works great for adding flavor to the simple farinata. Serve with an extra drizzle on top before serving.
- Salt: kosher salt is needed to flavor the batter as well as sprinkle on top before serving.
- Pepper: add a bit of ground black pepper to flavor.
- Green Onions: I like to finish off the chickpea pancake with a sprinkle of chopped green onions, but you could also add fresh rosemary, sliced red onion, or chili flakes.
How to Make Homemade Chickpea Flour
To make chickpea flour at home, grind dried chickpeas in a high-speed blender, food processor, or grain mill until finely powdered. Sift the flour through a fine-mesh sieve to remove any coarse pieces, regrinding if needed.
Store in an airtight container in a cool, dry place for up to two months or refrigerate for longer freshness.
How to Make Farinata
Farinata is a very simple recipe made with just a few ingredients. You can bake it in a cast iron skillet or a baking sheet, depending on how thick you want the pancake.
Step 1: Make the Batter
In a large bowl, whisk together the chickpea flour, water, extra virgin olive oil, and kosher salt. Mix well until there are no more clumps and the ingredients are well combined.
Step 2: Let Rest
You will need to let the farinata batter rest, at room temperature, for about an hour before baking.
Step 3: Bake
Once the chickpea batter has rested, set an oven rack near the top of your oven, about 4-5 inches from the broiler. The farinata di ceci will need to cook in a very hot oven.
Grease a large skillet or baking pan with oil. Use a rubber spatula to mix the chickpea mixture and pour it into the prepared pan.
Place the pan near the top of the oven and bake for about 4-5 minutes, until the batter starts to set. Then, set the oven to broil, and continue cooking until the pancake is set and the mixture is golden brown.
Carefully remove the hot pan from the oven and let it sit for a couple minutes, then top with sliced green onions, a drizzle of olive oil, and a pinch of salt.
Tips for Making Farinata
- Use High-Quality Chickpea Flour – Opt for fresh, finely ground chickpea flour for the best texture and flavor.
- Let the Batter Rest – Allow the batter to rest for at least 1–4 hours (or overnight). This willhydrate the flour and develop a smoother, creamier consistency.
- Use Plenty of Olive Oil – Traditional farinata is rich in olive oil, which helps create a crispy, golden crust. Coat the baking pan generously.
- Preheat the Pan and Oven – Bake at a high temperature (450–500°F / 230–260°C) in a preheated cast-iron or copper pan.
- Bake Until Golden and Crisp – Look for a deep golden brown color with slightly charred edges.
- Season Simply but Well – Classic farinata is seasoned with just salt, black pepper, and rosemary. Add in onions, cheese, or spices for variation.
- Serve Fresh and Hot – Farinata is best eaten right out of the oven while still warm and crispy. It tends to lose texture if left too long.
- Leftovers – Store leftovers in an an airtight container, or covered with plastic wrap, at room temperature for two days. Or you can refrigerate for up to a week.
More Delicious Italian Appetizers…
Love this recipe? Please leave a 5-star rating in the recipe card below and/or review in the comments section further down the page.
Italian Chickpea Pancakes (Farinata)
Equipment
- large cast iron skillet or sheet pan
Ingredients
- 2 cups chickpea flour (316 grams)
- 1 ½ cups cold water
- 2 teaspoons kosher salt (plus more for serving)
- ¼ teaspoon coarse ground black pepper
- ⅓ cup olive oil (plus more for pan)
- ½ cup sliced green onions
Instructions
- In a large bowl, whisk together the chickpea flour, water, salt, and pepper until well combined and smooth. Whisk in the oil and let the batter sit at room temperature uncovered for about an hour.
- Position your oven rack about 5-6 inches from the broiler and then preheat oven to 450 degrees. Oil a 12-inch cast iron skillet. (Alternatively, you can make this in an oiled quarter sheet pan.)
- Mix the batter with a rubber spatula and then pour the batter into your prepared pan.
- Bake for about 5 minutes, or until the chickpea pancake begins to set. Then, turn on the broiler and cook until the top of pancake is lightly browned, about 4-5 minutes. Remove from oven and sprinkle with sliced green onions and kosher salt. Carefully cut into slices and serve warm.
Notes
- You can find chickpea flour, known also as garbanzo bean flour at most grocery stores, Italian markets, or online.
- Change up the flavor by adding diced fresh rosemary instead of green onions.
- You can make these as thick or thin as you’d like. Use a sheet pan or large oven-proof skillet for thinner pieces.
- This is great served warm as an appetizer with a side of ricotta or a drizzle of extra-virgin olive oil.