Savory Chickpea Pancakes (Farinata) with Roasted Vegetables
A naturally egg-free and gluten-free Italian flatbread made from chickpea flour, topped with flavorful roasted vegetables for a healthy and satisfying breakfast.
Ingredients
- 1 cup Chickpea Flour (Besan)
- 2 cups Water
- 1/4 cup Olive Oil
- 1 teaspoon Salt
- 1 teaspoon Rosemary
- 1 pint Cherry Tomatoes
- 1 medium Zucchini
- 1/2 medium Red Onion
- 2 teaspoons Balsamic Glaze (optional)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to about 230°C (230°C).
- 2In a bowl, whisk together chickpea flour, water, olive oil, salt, and rosemary until smooth. Let batter rest for at least 30 minutes.
- 3While batter rests, chop cherry tomatoes, zucchini, and red onion.
- 4Toss vegetables with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
- 5Pour the chickpea flour batter into a greased 22.86 cm oven-safe skillet or cake pan.
- 6Bake for 25-30 minutes, or until golden brown and set. The edges should be crispy.
- 7Top with roasted vegetables and drizzle with balsamic glaze (optional).
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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