This twice-baked cheesy chickpea pancake becomes lightly crispy after a quick pass under the broiler.
Ingredients
- 1 1/2 cups chickpea flour (about 6 ounces) (see note)
- 1 1/2 teaspoons kosher salt
- 2 cups water, divided
- 1 1/2 tablespoons sunflower oil
- 2 1/2 tablespoons olive oil, divided
- 7 ounces provolone cheese, shredded (about 1 3/4 cups)
- garam masala and pimentón, to taste (optional)
Instruction
- Whisk together chickpea flour and salt in a medium bowl, and gradually whisk in 1 cup water, whisking until mixture is completely smooth. Whisk in remaining 1 cup water, sunflower oil, and 1 1/2 tablespoons olive oil until well combined and a thin batter forms. Cover tightly with plastic wrap, and let batter stand at room temperature 4 hours.
- Preheat oven to 375°F with rack in top third position. Add remaining 1 tablespoon olive oil to a 12-inch cast-iron skillet; swirl to coat bottom and sides of pan. Whisk cheese into chickpea batter, and pour into prepared skillet. Bake in preheated oven until just set and mixture no longer jiggles in the center, 12 to 15 minutes. Remove from oven, and let stand 20 minutes, allowing fainá to continue to set.
- Increase oven temperature to broil. Cut fainá into wedges, and arrange in a single layer on a baking sheet. Broil fainá until browned in spots, 4 to 5 minutes. Sprinkle with garam masala and pimentón to taste, if desired. Serve immediately.
