Chickpea flour recipes are simple and nutritious. I will show you two simple recipes that will become part of your meal planning. The first simple chickpea flour recipe, Farinata, an Italian thin chickpea cake typically cooked in a wood-burning oven. Some of the Italian bakeshops put signs in their windows displaying what time the farinata will be ready. Customers will line up waiting to buy it fresh out of the oven. It is an easy and quick snack often served wrapped in parchment paper served similar to a slice of pizza. The second is a chickpea croquette that has a tasty crispy and flavorful profile.
Farinata – This recipe is a great source of protein and fiber and makes a tasty breakfast alternative. This gluten-free pancake-like can be topped with poached eggs, herbs, and any other topping of your choice.
Farinata
1 1/4 cup Water
1 cup Chickpea Flour
1 Garlic Clove, minced
½ teaspoon Salt
Toppings
Baby Tomatoes, halved
Red Onion, thinly sliced
Pesto
Salt Flakes
Preheat oven 450 degrees
1. In a medium bowl whisk all ingredients together. Let the mixture sit for 15 minutes or overnight in the fridge.
2. Prior to making the Farinata, place a cast-iron skillet in a 450-degree oven to heat up for about 10-15 minutes.
3. Once the cast-iron skillet is hot, remove from the oven. Add 2 tablespoons of oil to evenly coat the skillet. A heatproof pastry brush can also be used to spread all over if necessary.
4. Pour all of the batter into the hot skillet and swirl around to evenly spread.
5. Add tomatoes and red onions or whatever topping preferred.
6. Place back into hot oven and reduce heat to 350 degrees.
7. Cook until edges are golden brown, about 20 minutes.
8. Remove from oven to cool.
9. When ready to serve, place on a serving platter or cutting board and add pesto, salt flakes or any other desired toppings.
10. Slice into wedges and serves well with a side green salad.
Bonus Recipe – Crocchetta di Ceci (Chickpea Croquettes)
1 can Chickpeas, rinsed and drained
1 ½ cups Sweet Potatoes, cooked
1 Small Red Onion, diced
2 Garlic Cloves, minced
½ teaspoon Salt
½ teaspoon Paprika
1 egg
1 cup Fresh Parsley, chopped
¼ cup Chickpea Flour
Olive Oil for frying
Garnish
Baby Tomatoes, halved
Fresh Mozzarella slices
Pesto
Parsley
Salt flakes
1. In a large mixing bowl, add chickpeas and mash with a fork until most of the chickpeas are roughly mashed.
2. Place the remaining ingredients in the mixing bowl and mix until well incorporated.
3. In a saute pan, add ¼ cup of olive oil and heat oil. Note: as the oil is absorbed after each cooking batch, add more oil as needed.
4. Using a large scoop, about ¼ cup, fill with chickpeas mixture and place in hot pan. Use the back of the scoot to flatten out into a patty.
5. After 2-3 minutes, the croquette should be golden brown and flipped so the other side can get golden brown.
6. Once the other side is cooked, place on a plate with a paper towel to absorb any excess oil. Continue to cook until all croquettes are cooked.
7. When ready to serve, garnish with tomatoes, mozzarella, pesto, parsley and salt.
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Ciao! I’m Lucia Oliverio, and this is a channel where I bring wholesome meals and memories through Italian cooking to your kitchen.
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