I ate my first farinata very recently in a vegan cafe and had to try it myself.

Easy, good, nutritious, quick - meets all my criteria for food. The only difficulty was to find chickpea flour, but once I found it I bought a lot, so here we go: my version of a farinata.


Cooking time

ACTIVE: 15 min

PASSIVE: 3 hours + 25 min


(4 servings)

4 dl chickpea flour

5 dl luke warm water

2 teaspoons salt

1/4 teaspoon black pepper

1 teaspoon dried rosemary

1 dl olive oil

Half a zucchini

Handful of cherry tomatos

100 g feta or halloumi cheese


Add the flour in luke warm water gradually, mix well and leave to rest for at least 3 hours (or overnight)

Heat the oven to 250C and place an empty baking tray in the oven to heat it

Skim the foam from the dough, add salt, pepper, and rosemary.

Slice the zucchini, cut the tomatos in half and feta in small cubes.

Cover the hot oven form with 3 tablespoons of the olive oil, and mix the rest in the dough.

Pour the dough in the hot oven form.

Place the vegetables and feta on the dough and place the form in the oven for 20-25 minutes until the farinata looks cooked and the vegetables get a nice color. Serve hot with spinach, cucumber & mint salad