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

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Crowd-pleasing, dairy-free dinners and appetizers that anyone can make. Hannah Teson is the blogger behind Housevegan.com.... Read More

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

1-2

Dairy Free

Vegan

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... Read More

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

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

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

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.
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.
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.
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.
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.
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.
This is best eaten at room temperature. When ready to serve, sprinkle the top with crushed sage and cut it into slices.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.