Chickpea Omlette


This is an alternative way to cook Farinata, that it’s usually baked.

a bunch of Borage (or spinach)
300 g chickpea flour
chilli powder

prepare the batter with chickpea flour, water and a little salt and leave it to rest.  It should be quite thin.
Blanch your borage, squeeze well and mash in pan with oil, garlic and chilli.
Add to the batter, mix well and pour in a frying pan with some oil.  Cook on a very low heat and turn upside down when half done.  The center will remain softer but it will get firmer once cooled.


Chef: pippi from Veganblog

  1. Noelle @Opera Singer in Kitchen 28 May 2010 at 14:59

    This looks soooo delicious!

  2. Mimì 28 May 2010 at 17:47


  3. EleonoraNW3 9 October 2010 at 19:22

    Goood!!! I used to have it plain in Italy (with a lot of good tuscan olive oil and just a sprig of fresh rosemary. Delicious! I knew that the chickpea flour is not particulary easy to digest though (it’s a legume), and I’ve been told to soak it overnight, orat least for a couple of hours.

  4. Céline 16 January 2011 at 00:51

    I added a big scoop of whole grain mustard

  5. EleonoraNW3 16 January 2011 at 09:29

    Hi Céline! Did you add the mustard in the “batter”? How was it like? I mean, did it taste a lot of mustard?

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