Chickpea farinata… yes, but in the air fryer! I finally managed to upload it to the blog… I had wanted to share this simple recipe with you for some time. Crispy on the outside, soft on the inside and incredibly fragrant, chickpea farinata is one of those dishes that demonstrate how Mediterranean cooking can transform a few simple ingredients into something extraordinary.
Born in the Ligurian tradition, today it is loved throughout Italy thanks to its genuine flavor and surprisingly easy preparation; you only need patience and to respect the resting times which vary from 3 to 4 hours. In this version we prepare it in an even more practical way: in the air fryer, perfect for achieving a golden, tasty farinata in little time.
An ancient recipe full of history, farinata digs its roots into the seafaring tradition of Liguria. It is said that, during a sea voyage in the Middle Ages, some sacks of chickpea flour got wet with salted water and oil. The mixture was left to dry in the sun and then cooked, giving birth to what we now know as farinata. Whether legend or reality, this story perfectly captures the spirit of the recipe: simple, rustic and ingenious.
Not only chickpea farinata in the air fryer! Chickpea flour is a very versatile ingredient in Italian cuisine. In addition to farinata, with this ingredient you can also prepare panelle, a delicious specialty typical of Sicilian tradition. Panelle are thin chickpea flour fritters, flavored with parsley and then fried until golden and crispy. In Palermo they are often served inside a roll, becoming one of the city’s most loved street foods.
Within the recipe steps you will also find specific cooking tips: different instructions depending on whether your air fryer is the drawer type or oven-type, and whether it has one or two heating elements, as well as instructions for traditional oven baking.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 5 Minutes
- Cooking time: 22 Minutes
- Portions: 4
- Cooking methods: Air frying, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Ingredients for 4/5 servings
- 1 cup chickpea flour (about 125 g (4.4 oz))
- 1 1/3 cup water (about 320 ml)
- 1/2 teaspoon fine salt (coffee spoon)
- 2 1/4 tbsp extra virgin olive oil (about 35 ml (roughly 2 tbsp + 1 tsp))
- to taste rosemary
Tools
Recommended tools
- 1 Air fryer
- 1 Baking pan aluminum 9 1/2 in (H 1.18 in)
- 1 Bowl
- 1 Whisk
- 1 Skimmer
Steps
Preparation of chickpea farinata in the air fryer
Put the chickpea flour into a bowl. Make a well in the center and pour the water in gradually, whisking until all the water is incorporated.
Stir well until you obtain a smooth, lump-free batter.
Remove the foam that forms on the surface with a skimmer. Cover and let it rest for 3–4 hours, stirring occasionally and removing any foam that forms on the surface.
Once resting is complete, add the salt and stir.
Also add the extra virgin olive oil.
Whisk again to fully incorporate the mixture.
Grease the pan well, place it in the air fryer and preheat to 392°F for 2–3 minutes. Remove it, pour in the chickpea batter and sprinkle rosemary on top.
Cooking
Air fryer with two heating elements:
– drawer type: remove the rack and place the pan directly on the bottom of the drawer so it is in contact with the heating element — this helps cook the base immediately. Cook at 392°F for 13–15 minutes then lower to 356°F and continue for another 7 minutes.
– oven-type: place the pan on the bottom of the fryer and cook at 392°F for 13–15 minutes. After the first stage, move the pan to the middle level, set the temperature to 356°F and continue for another 7 minutes.
Air fryer with one heating element: cover the pan with aluminum foil, securing it well to the base, and place it on the rack or tray if you have an oven-type fryer. Cook at 392°F and after 18–20 minutes remove the foil, set the temperature to 356°F and continue cooking for about 10 more minutes or until the surface is golden brown.
‼️Be very careful that the foil does not fly onto the heating element — it can be dangerous‼️
(I used the “bake” program that I usually use for cakes; if you don’t have this program you can use any program on your fryer or set the temperature and times manually.)
If you have a grill function or your fryer exceeds 392°F, cook at maximum power for a couple of minutes to give the surface extra crispness.
Loosen the edges with a spatula.
Cut into slices and serve piping hot 😋
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Oven Baking
For oven baking:
– fan (convection) mode: 428°F–446°F for 10–12 minutes on the lower part of the oven. After the first stage, move the pan to the middle of the oven and continue at 356°F for another 15 minutes.
– static (conventional) mode: highest oven power 464°F–482°F on the lower part of the oven for 10–12 minutes. After the first stage, move the pan to the middle of the oven and continue at 392°F for another 15 minutes.
If you like, turn the grill on for a couple of minutes.
Storage
Chickpea farinata can be kept at room temperature for 1 day, or in the refrigerator for up to 3 days. You can reheat it in the air fryer or oven for a few minutes.
Tips
Use only thin aluminum pans: do not use parchment paper and do not use other types of molds. The original version uses a copper pan, but if you don’t have it aluminum is an excellent heat conductor and I recommend it especially for air fryer cooking.
I used a 9 1/2 in pan, but if you prefer a slightly higher and softer farinata or need to optimize space, you can also use an 8 3/4 in pan. If you instead bake it in the oven and want a thinner farinata, a 10 1/4 in pan works well.
