The Genovese chickpea and onion farinata is not just a dish: it is a small act of love towards Ligurian tradition, towards genuineness and authentic taste.
With this farinata recipe you can bring to the table a simple and intense flavor, which respects humble ingredients such as chickpea flour, water, extra virgin olive oil, salt, and onions.
The oven-baked chickpea farinata is crispy on the outside and soft inside, perfect as an appetizer or a light main dish.
It is a rich and healthy dish. Chickpea flour is very nutritious: it contains vegetable proteins, fiber, vitamins, and minerals, and is naturally gluten-free.
It is light and digestible, economical and simple to prepare.
Farinata, also known as cecina, can be enjoyed as a snack, or as an appetizer or main course.
In Liguria, there are small taverns where it’s made at any time of the day and when you roam the streets of the center, they are a must-visit.
Follow step by step how to make the farinata recipe and in the meantime, I also recommend
- Difficulty: Easy
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Genovese farinata
- 3/4 cups chickpea flour
- 1 1/3 cups water
- 4 tbsps extra virgin olive oil
- to taste fine salt
- 2 Tropea onions
Tools
- 1 Bowl
- 1 Whisk
- 1 Mandoline
- 1 Baking Pan
Steps for the Genovese farinata
In a large bowl, sift the chickpea flour.
Add the water gradually, stirring with a hand whisk to avoid lumps. Stir until you get a smooth batter. Cover with plastic wrap and stir occasionally so that the chickpea flour does not settle at the bottom and let it rest for a few hours, if possible overnight.
After the resting time, thinly slice the onion with a mandolineand add it to the batter. If you wish, sprinkle with black pepper or herbs, mix and add the extra virgin olive oil.
Preheat the oven to 428-446°F.
Grease a 30 cm baking pan, optimally a copper pan, and pour the mixture.
Level it evenly and bake in a static oven for about 20 minutes, or until golden.
For a crunchier result on top, you can turn on the grill for the last 2–3 minutes, watching carefully.
Remove from the oven and let it rest for a few minutes. Cut into wedges or squares and serve hot.
You can cook in air fryer mode at 392°F for 12-15 minutes, and enjoy it from Barbara
Storage
If the Genovese farinata is consumed within 6–8 hours, you can leave it covered with parchment paper at room temperature. Before enjoying it, I recommend heating it.
In the fridge, it can be stored for up to 2–3 days.
To enjoy it hot, heat it in the oven at 356°F for 5 minutes or in a non-stick pan with a drizzle of oil.
In freezer
Cut into portions, wrap each piece in parchment paper or plastic wrap and then in a freezer bag.
It keeps for up to 1 month.
To consume it, defrost in the fridge and reheat in the oven or air fryer until crispy.
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