Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
single

SUBSCRIBE TO OUR Newsletter

Food Monster - Recipes

Roasted Potato and Onion Farinata: Italian Chickpea Pancake [Vegan, Gluten-Free]

LIKE OGP ON FACEBOOK :
If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

Farinata is an Italian specialty – a thin, unleavened pancake or crepe made of chickpea flour. In this particular recipe, the farinata is made with roasted potatoes and sautéed onions for a warm and comforting dish that's perfect for chilly nights. Sprinkle some sage on top for some added fragrance and herby flavor.

Roasted Potato and Onion Farinata: Italian Chickpea Pancake [Vegan, Gluten-Free]

Ingredients

  • 1 Yukon gold potato, peeled, halved and sliced into 1/4-inch slices
  • 1/2 of 1 medium-sized onion, halved and sliced into 1/4-inch slices
  • 2 tablespoons olive oil
  • 1/2 cup chickpea flour
  • 1 cup cold water
  • 3/4 teaspoon salt

Preparation

  1. Preheat oven to 375°F and prepare the batter. Whisk chickpea flour, water, salt, and 1 tablespoon of olive oil in a medium sized bowl until very few lumps (or no lumps) remain. Put the batter in the refrigerator until ready to use. It’s important to do this first because the longer the batter sits, the better the texture will be after baking.
  2. In an eight-inch cast iron skillet toss the onions and potatoes in the remaining 1 tablespoon of olive oil. Roast the vegetables for 15 minutes, give them a stir and roast for another 15 minutes. They should be starting to brown and soften.
  3. Remove the vegetables from the oven and transfer them to a bowl. Crank the oven temperature to 500°F and place the emptied cast iron skillet back in the oven to preheat.
  4. When the oven is preheated, take the batter out of the refrigerator and stir in the vegetables. Remove the skillet from the oven and pour in the batter/vegetable mix being very careful (the pan is hot and the batter will probably splatter). Bake for 15-18 minutes. The top should be browning and not jiggly.
  5. Let the farinata sit for at least 15 minutes before removing it from the pan. To remove it from the pan loosen the edges with a knife and place a plate or cutting board on top of the skillet. Flip the skillet upside down over the plate. The farinata should pop right out.
  6. Allow the farinata to sit at room temperature or in the refrigerator for at least 2-4 hours. Right out of the oven it will be wet and a bit mushy.
  7. This is best eaten at room temperature. When ready to serve, sprinkle the top with crushed sage and cut it into slices.

Nutrional Information

Total Calories: 621 | Total Carbs: 77 g | Total Fat: 30 g | Total Protein: 14 g | Total Sodium: 1632 g | Total Sugar: 7 g

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


photo

Crowd-pleasing, dairy-free dinners and appetizers that anyone can make. Hannah Teson is the blogger behind Housevegan.com. She's a working housewife, a ferociously proud Texan, and an enthusiastic vegan of over twelve years. Hannah strives to make House Vegan a resource for anyone interested in incorporating cruelty-free practices into everyday life no matter where they are in their journey. Her never ending goal is to have a home as clean as the dickens.


 

 

Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Raspberry Cream Cheese Danish [Vegan]

Baked Chocolate Covered Matcha Mini Doughnuts [Vegan]

Baked Dessert Tofu With Black Currants, Raspberries, and Blueberries [Vegan]

Bengali Potato Fritters [Vegan, Gluten-Free]


Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Roasted Potato and Onion Farinata: Italian Chickpea Pancake [Vegan, Gluten-Free]”

Click to add comment
Selma Se
8 Months Ago

Romeo Gadze How does that sound?


Reply
Romeo Gadze
12 Dec 2016

Oh my glob, yes!

Linda Kemi
8 Months Ago

Nice


Reply
Danielle Perry
8 Months Ago

Reminds me of potato Lyonnaise


Reply
Rosemary Ryan
8 Months Ago

Sean Ryan looks like something for you.


Reply
Andrea L Liefveld
8 Months Ago

Ted


Reply
Mary Huffman
8 Months Ago

Jennifer J Baxter


Reply
Lucia Castellano
8 Months Ago

Irene Castellano


Reply
Irene Castellano
11 Dec 2016

ok come over

Linda Ann Farruggia
8 Months Ago

Mmmmmm Dano Lightwalker Bywater


Reply
Jeanne Krischer Sheldon
8 Months Ago

Mark & Cristina let's try! Yum!


Reply
Hazel Bishop
8 Months Ago

...Looks good, but 'Chickpea Flour' ... Don't have, never heard of it...


Reply
Jason Ian Welburn
11 Dec 2016

Its quite common, at least in England.

Justin Scott Mccord
11 Dec 2016

Bob's Red Mill makes a great one.

R.H. Pearson
12 Dec 2016

on google: About 840,000 results (0.58 seconds) for chickpea flour

Ina Hartung
12 Dec 2016

Also called Besan flour, in every health food shop

Kathy Foster
12 Dec 2016

or gram flour



Subscribe to our Newsletter




Follow us on


Do Not Show This Again

×

Submit to OneGreenPlanet


Terms & Conditions ×