Chickpea Pancake aka Torta di Ceci (No Oil)
Chickpea Pancake is a delicious and healthy way to enjoy a nutritious meal. Chickpea pancakes, also known as socca or farinata, are not only tasty but also gluten-free and packed with protein. Typically made with olive oil, but you will not miss it!
Post Date: December 13, 2023
Posted by: Donna SpencerThis post may contain affiliate links. Read my full disclosure here.
I learned of this chickpea pancake appetizer in a virtual Cooking in Tuscany with Chicca cooking class. It has a round shape and a golden-yellow color, soft inside and a little bit crispy on the outside. Torta di Ceci or Cecina is usually made by mixing chickpea flour with water, salt, and a drizzle of olive oil, but the oil is not needed.
Chickpea flour is also heart-healthy as it is high in soluble fiber as well as phytosterols, both of which help lower LDL or “bad” cholesterol.
Chickpea or gram flour is made from ground chickpeas and is naturally gluten-free. Gram flour is also called besan, garbanzo flour, or chickpea flour. Chickpeas also have many names, including garbanzo beans, garbanzo, gram, Bengal gram, Egyptian pea, cici beans, chi chi beans, and cece beans. Gram flour is a common ingredient in Middle Eastern and Indian dishes, often used to make falafel, hummus, and flatbreads. This flour has a nutty taste, a grainy texture, and lots of fiber and protein.
Always read the ingredient list before purchasing a product if you have sensitivities. Many flour manufacturers mix many different ingredients to achieve an optimal flour blend. Ensure no wheat, rye or barley has been added to the gram flour. Do not confuse gram flour with graham flour, which does contain gluten. (Trusted source).
It is the perfect appetizer for a gathering of family and friends even if they are not whole food plant-based or vegan. This makes it super easy to take along to a party so you are sure you have WFPB options. Word of advice, make sure you bring plenty because this will be a hit with all for sure!
Grocery List
Produce
rosemary
Pantry
chickpea flour
Misc
salt
water
Add-Ins and Substitutions
You can replace the water with vegetable stock or plant-based milk if you are trying to use up the last bits in the fridge. Switching up the herbs is fun to do as well. I have made this with fresh thyme and sage. And if you can’t decide, simply use a combination of your favorites!
Storing
Store in an airtight container in the refrigerator for up to 3 days. Longer than that it starts to taste like it has been sitting around for a while.
Nutrition 411
Chickpeas and Chickpea flour are rich in protein, making it an excellent choice for those looking to increase their protein intake, especially for individuals following vegetarian or vegan diets. It also contains dietary fiber, which is beneficial for digestive health. Chickpea flour is a good source of vitamins and minerals, including folate, iron, magnesium, and zinc. The combination of protein and fiber in chickpea flour can help promote feelings of fullness and aid in weight management. The nutrients in chickpea flour contribute to overall health, including supporting heart health, aiding in blood sugar control, and providing essential minerals.
Chickpea Pancake (aka Torta di Ceci)
Equipment
- Skillet Cast iron perferred but not needed
- Medium Bowl
Ingredients
- 2 cups chickpea flour besan or gram flour (250g)
- 3 cups water 665ml
- ½ teaspoon sea salt flakes or kosher salt
- 1 tablespoon rosemary sprig leaves removed from stem
Instructions
- Sift the chickpea flour into a large bowl then add a pinch of salt (about ½ teaspoon sea salt flakes).
- Gradually add in the water whisk whisking to avoid any lumps (there may be an odd few).
- Cover the bowl with plastic wrap and let rest for 2 hours (no need to refridgerate).
- Line a skillet (or cake pan) with parchment paper. The larger the pan you use, the thinner your torta di ceci will be. I used an 11-inch round pan, which produces a fairly thick pancake. You can use a round or rectangular pan. Skim the foam off of the chickpea and water mixture. Whisk in the remaining 2 tablespoons of olive oil and the salt.
- Once batter has rested, preheat the oven to 450F/230C.
- Pour the batter into the skillet until ¼-inch thick (it shouldn't be any higher but if so, it might take a bit longer to bake. Bake in the oven for 20 minutes or until golden on top and crispy around the edges.
- If desired you can make the top even crispier by pacing under the brioler for 30 seconds.
- Remove from the oven and let rest for 5 minutes before removing to a cutting board. Sprinkle with a little pinch of sea salt flakes and cut into slices. Eat while hot!
Notes
- Variations – you can add different herbs such as thyme or sage to the batter to infuse or even add veggies that need using up.
- Serving – La Farinata is always best served hot straight from the oven. You can simply eat it by the slice or serve it inside a roll or focaccia.
- Batter – The batter is very liquidy it shouldn’t be thick at all.
Nutrition
AFFILIATE DISCLOSURE
I occasionally include affiliate links. I do not recommend products, services, or books I have never used or purchased myself. As an Amazon Associate, I earn from qualifying purchases.
