This is so good. I used oregano instead of rosemary. Make sure that your iron skillet is very hot when you pour the batter in.
I read that you can leave the batter to let the flour soak in more water overnight, so I tend to make the batter in the morning and leave it all day until dinnertime. I like a thin pancake so I tend to only cook half the batter at a time. I don't have a cast iron pan so I use a 9x16 glass pyrex dish instead. I heat it up in the oven (250C fan) for 20 minutes, then take out and put on the burner, heat oil, pour batter, put back in oven for 10 - 15 more minutes. Comes out perfect every time. I also use dried rosemary and sometimes a tablespoon of chopped garlic. Stores well in the fridge for 3 days, after that, the texture becomes more chewy and not as tasty.
The step of heating the pan before adding the batter is essential for this recipe to prevent sticking and promote crispiness and an even bake. I have primarily given this recipe 5 stars for that one step, which another allrecipes.com recipe left out. My results were amazing. Crispy with just a thin soft layer in between the crispy top and crunchy bottom. Salty and bursting with fresh herbs with a slight nuttiness imparted by the hydrated chickpea flour. I actually used a third to a half a cup of fresh parsley. Don't be afraid of fresh herbs. They impart so much flavour, but it's actually difficult to add so much that the flavour is overwhelming. I also only cooked it for 15 minutes at 450C. It might depend on your oven, but I would check before 25 minutes to ensure you don't end up with a burnt end product. You can also hydrate the chickpea flour overnight for an easy breakfast the next day or while you're at work so you can have it with dinner as soon as you get home. This recipe is quite flexible.
Simple, addictive snack. I didn't have the iron skillet, so I just mixed it & threw it in the oven with a ceramic baking dish. I have a feeling it turned out the same this way. After having this snack in Liguria, I'd have to say this isn't far off. Very cool thing with a nice, nutty taste.
Loved it! Skipped the rosemary as we were having Indian Butter Chicken over it but will absolutely try it that way next time. I think it would be delicious with some garlic and green onion as well. Just heated up a slice in the toaster oven for breakfast...just as delicious! Chef John nails it once again.
I am on a gluten free diet so was excited to try something new. I didn't hate it but wouldn't make it again.
I make this all the time. It is a great vegan dish! I cut the oil in half. It works fine without letting it sit. I use mixed Italian spices and granulated onion and garlic. I put fresh chopped tomato on top.
Yummy! I used 4 T. Of oil instead of 5 and would cut that down next time. It also browned up before it was done in the middle. I covered it with tin foil half way through but would reduce heat by 25 degrees next time.
Loved it! I followed the recipe exactly and the farinata came out amazing! Really simple to make too. The crust was my favorite part. The batter smells like the garbanzo bean but by the time it's baked it doesn't taste like beans at all. Looking to experiment next time and trying to think what else I'll put on it. Thanks Chef John!
