Garbanzo bean flour, olive oil, and fresh herbs combine to create a perfect farinata in this vegan gluten-free recipe inspired by Cafe Gratitude. This delightful dish works wonderfully for both breakfast and dinner. Once paired with a sun-dried tomato cashew cream, you’ve got a flavor-filled vegan dish.
Farinata is a chickpea pancake that’s thicker than a crepe or flatbread. Also called socca in France, farinata is a naturally gluten-free and vegan dish since it’s comprised of garbanzo bean flour, olive oil, and water. While it can be eaten simply without any additional ingredients, it’s delicious with olives and fresh herbs.
I first had farinata at Cafe Gratitude when they added the dish to their breakfast menu. I fell in love with it right away since it’s unlike any other breakfast dish I’ve had. I’ve made quite a few recreations inspired by Cafe Gratitude but this one a bit more complex than the others. Luckily, it turned out farinata is not difficult at all to make and the effort was well worth it.
I’ve previously made a Spanish tortilla with garbanzo bean flour and loved it so I was excited to try another recipe using it. I adapted a recipe from the New York Times to get a feel for how to make farinata. The major change I made was instead of serving it as a thin pizza-style flatbread, I made it deep-dish style like Cafe Gratitude. I love it this way because it’s satisfying enough to be a meal on its own and reminds me a bit of a quiche.
Cafe Gratitude serves theirs with a tomato topping and two different sauces drizzled but I wanted to come up with my own sauce for drizzling. I decided to add a few sun dried tomatoes to my cashew cream recipe and the flavor really complements the kalamata olives and herbs quite well. You could also serve this with an olive oil drizzle instead. Either way, it’s bound to be delicious!
Greek Farinata Recipe (Vegan and Gluten-Free)
Adapted from NY Times
1 1/2 cups garbanzo bean flour
1 1/2 cups lukewarm water
1/4 cup kalamata olives
7 tablespoons olive oil, divided
1 1/2 teaspoons sea salt
1/4 teaspoons ground pepper
1/2 red onion
2 tablespoons fresh rosemary, minced
1 tablespoon fresh thyme, minced
1 shallot, thinly sliced into rings
1/3 cup cashews, soaked and drained
1/2 cup unsweetened almond milk
5-7 sun dried tomatoes
1. Preheat the oven to 450 degrees Fahrenheit. Place a cast iron skillet in the oven. Meanwhile, add garbanzo bean flour, sea salt, and pepper to a large bowl. Whisk until combined.
2. Slowly add the lukewarm water, whisking as you do so. Add 3 tablespoons olive oil and whisk until no clumps remain. Let sit for 15-30 minutes.
3. Meanwhile, slice the onion thinly and chop into smaller pieces. Remove the preheated cast iron skillet from the oven. Add 2 tablespoons olive oil and swirl evenly. Add the onions and stir. Return to oven for 8 minutes, stirring halfway through. Remove from oven.
4. Whisk the batter once more. Add the onions, olives, and minced herbs. Mix and pour into the cast iron skillet. Bake for 10-15 minutes, until edges are lightly golden and farinata feels firm.
5. Add cashews, almond milk, sun-dried tomatoes, and sea salt to taste to a high-speed blender. Blend until completely smooth. If it’s too thick, add almond milk a tablespoon at a time until desired consistency is reached. Set aside.
6. Once farinata has cooked remove it from the oven. Turn up the heat to broil. Brush the top of the farinata with 2 tablespoons olive oil. Scatter sliced shallots over the top and return farinata to the oven. Bake for 3-4 minutes more until light browning appears. Remove and let cool for 5 minutes.
7. Flip the cast iron skillet upside over a cutting board gently, allowing the farinata to come out. Using a pizza cutter, cut the farinata into slices and drizzle with sun-dried tomato cashew cream. Enjoy!