Vegan Farinata with Mushrooms

Farinata Recipe with Wild Mushrooms and Garlic Aioli (Vegan, GF, Dairy-free)

These traditional Italian pancakes are made with chickpea flour and olive oil, and a wonderful option for vegans and those following a wheat- and gluten-free diet. They are also known as socca in the south of France. This recipe takes farinata and makes it into a main meal.
Course Salads and Vegetables, Savory
Special Diet Dairy Free, Gluten Free, Vegan
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 667kcal
Author The Worktop


For the farinata

  • 1 1/3 cups water
  • 3/4 cup extra-virgin olive oil (plus a little extra for cooking)
  • 1 cup chickpea flour (gram flour)
  • 3 tablespoon chopped fresh rosemary leaves
  • salt and pepper - to taste

For the filling

  • 2 tablespoons olive oil
  • 1/2 medium onion - finely chopped
  • 2 garlic cloves - finely chopped
  • 2 cups wild mushrooms (I used chanterelle; David and Charlotte suggest porcini) - sliced
  • 2 cups button mushrooms - sliced
  • salt and pepper - to taste
  • 1/2 bunch fresh flat-leaf parsley - chopped, plus extra to garnish

For the rest

  • 1 2/3 cups cherry tomatoes on the vine
  • olive oil
  • 4 handfuls arugula (rocket)
  • 1 teaspoon smoked paprika
  • 1 batch Aioli (see below)

For the Aioli (make the aioli first)

  • 1 garlic bulb
  • a drizzle of olive oil
  • 2/3 cup vegan mayonnaise
  • 10 strands of saffron - soaked in 2 tablespoons of water


  • Put all the batter ingredients in a blender and combine for about 30 seconds on fast until smooth - don't worry if there are a few bubbles. Set aside to rest for about 30 minutes.
  • To make the filling, heat the olive oil in the pan, then add the onion and garlic and saute for a couple of minutes on high heat. Add the mushrooms and seasoning and continue to saute for a further 4-5 minutes. Finish off with the chopped parsley and set aside.
  • Meanwhile, preheat the oven to 400°F/200°C. Put the cherry tomatoes on a baking sheet with a drizzle of olive oil and some salt and pepper and roast for about 10 minutes until nicely coloured. [It took my tomatoes about 20 minutes to brown.]
  • Heat a little olive oil in a frying pan over medium heat. Pour one-quarter of the batter into the pan and swirl round to cover the base. Fry for a few minutes until golden, then flip over and fry the other side. Remove from the pan and keep warm while you repeat with the remaining batter. [I used medium-high heat and cooked each side for about 4-5 minutes. Make sure you use a non-stick pan or enough oil to prevent the batter from sticking.]
  • Place the farinata on individual plates, spoon the mushroom filling on top, then fold over to cover. Sprinkle with a little paprika. Serve with the roasted tomatoes, some arugula (rocket) and a spoonful of Aioli.

To make the Aioli

  • Preheat the oven to 350°F/180°C. Cut the garlic bulb in half horizontally, drizzle it generously with olive oil and put it on a baking sheet to roast for about 15 minutes. Remove the garlic cloves from their shells - they should just fall out - and crush in a pestle and mortar. Put the vegan mayonnaise in a bowl and mix in the roasted garlic, saffron strands and their soaking water, and mix to form a thick sauce. The aioli can be stored in the fridge for 4-6 days.


The notes in brackets are my own additions. This recipe is reprinted with permission from Pavilion Books.


Calories: 667kcal | Carbohydrates: 35g | Protein: 12g | Fat: 74g | Saturated Fat: 9g | Sodium: 266mg | Potassium: 1004mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1115IU | Vitamin C: 21.5mg | Calcium: 77mg | Iron: 3.7mg