Farinata (Like Vegan Frittata)
This is a poshed up version of a traditional Mediterranean street food. It’s a mixture between a tortilla (omelette) and a savoury pancake and lends itself to different additions and different meals – breakfast, lunch, supper. It’s great cold as a kind of finger food and it’s also cheap as chips!
Here’s a close up:
Total time
30
Meal
- mains
- breakfasts
- lunches
- sides-light-meals-and-salads
Servings
04-Aug
Ingredients
Batter
- 200g/1⅔ cups chickpea/gram flour
- 500ml/2 cups warm water
- 2 tbsp olive oil
- 1-1½ tsp salt
- Pinch black pepper
Filling
- Around 5-6 whole artichoke hearts, sliced (tin or jar)
- ½ red onion finely sliced (optional)
- 12 whole sun dried tomatoes, roughly chopped
- 1-2 tbsp capers
- About 12 pitted black olives, halved or sliced
- Handful of chopped dill and 1 tbsp chives (or any fresh herbs of your choice), finely chopped
For a budget option, remove the artichokes and fresh herbs and use 1 tsp dried mixed herbs instead.
Instructions
- Sieve the gram flour into a large mixing bowl and then pour in the warm water. Whisk thoroughly and then cover the bowl with a clean tea towel and set aside to ferment for a minimum of two hours but ideally overnight.
- Preheat the oven to 210°C (fan)/410ºF/Gas Mark 6-7. You can be prepping the rest of the ingredients now if you wish.
- When the batter is ready, remove any foam that has formed on top of the batter and then stir in the olive oil, salt, black pepper and fresh herbs.
- Line the bottom of a baking tray (approx 15″ x 11″) with a good layer of olive oil so it forms a thin coating. Heat in the oven for a few minutes until smoking hot.
- When the oil is hot enough, remove the tray from the oven and pour in the batter. Then add your filling ingredients so they are evenly distributed.
- Bake in the oven until golden brown on top, approximately 15-20 minutes (don’t overcook it or it will get rubbery).
- Let it cool slightly then cut into triangles or squares and serve with a nice fresh salad.
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