Fainá, beloved in Uruguay and Argentina, is made from chickpea flour, water, oil and pepper. Cut into small wedges, it is perfect for a shared appetizer platter.
Recipe details
- Prep time: 10 min
- Cook time: 25 min
- Total time: 35 min
- Yield: 16 bites
- Difficulty: Easy
- Estimated cost per serving: $0.35
Ingredients
- 1 cup chickpea flour
- 1 1/4 cups water
- 3 tablespoons olive oil, divided
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon rosemary, optional
Step-by-step instructions
- Heat the oven to 450°F (230°C) with a 10-inch cast-iron skillet or pan inside.
- Whisk the flour, water, 2 tablespoons oil, salt, pepper and rosemary until smooth. Rest for 10 minutes.
- Carefully remove the hot pan and add the remaining tablespoon of oil.
- Pour in the batter and bake for 20 to 25 minutes, until the edges are crisp and the top is golden.
- Rest for 5 minutes, cut into 16 wedges and serve hot.
Tips and variations
- The batter should be thin and pourable.
- Use certified chickpea flour if strict gluten-free preparation is required.
How to serve
Serve fainá warm, plain or finished with freshly ground black pepper. For a classic Uruguayan platter, pair it with pizza, olives, and roasted vegetables. Cut it with a sharp knife after it has rested for a few minutes.
Make-ahead instructions
Mix the batter up to 4 hours ahead and refrigerate it covered, then whisk again before pouring. Fully preheating the pan is essential: contact with the hot surface creates golden edges and helps prevent sticking.
Storage and reheating
Refrigerate the bites in an airtight container for up to 3 days. Reheat on a baking sheet at 375°F (190°C) for 6 to 8 minutes. They may also be frozen for up to 1 month with parchment between layers.
Nutrition per serving
Daily values are based on a 2,000-calorie diet.
Nutrition information is an estimate and varies by brands and portions used.
Leer esta receta en español: Bocaditos de Fainá Crujiente
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