Vegan Chickpea Farinata With a Middle Eastern Twist

This week’s recipe for vegan chickpea farinata comes from Glowal Restaurant’s executive chef, Alex Kim. By incorporating Middle Eastern ingredients and techniques into the Italian delicacy’s accompaniments, this recipe adds levity to the traditional unleavened chickpea crepe. Perfect for sharing as a light appetizer during the barbecue—and it’s sure to make you feel a little bit better about those steaks you’re grilling.



For the chickpea farinata:

1 tablespoon garlic (finely minced)

½ cup olive oil

½ cup canola oil

9 cups vegetable stock

1 tablespoon kosher salt

580 grams chickpea flour

2 litres canola oil for deep frying or 3 tablespoons canola oil for pan frying

For the kale salad and mint vinaigrette:

1 small handful parsley

1 small handful mint

1 head garlic

4 tablespoons extra virgin olive oil

1 tablespoon capers (drained)

Lemon zest

¼ teaspoon ground cumin

Pinch of black pepper

2 cups baby kale, fresh

Salt to taste

For the espelette and smoked paprika aïoli:

½ cup vegan mayo

¼ teaspoon espelette pepper

¼ teaspoon smoked paprika

½ teaspoon chopped garlic

2 tablespoon lemon juice, fresh

For the dukkah mix:

3 tablespoons hazelnuts (toasted)

3 tablespoons pine nuts (toasted)

3 tablespoons white sesame seeds (toasted)

3 tablespoons black sesame seeds (toasted)

¼ teaspoon ground coriander

¼ teaspoon ground cumin

¼ teaspoon baharat spice

½ teaspoon salt


For the chickpea farinata:

Slightly brush half-size sheet pan plate with oil and line with parchment paper.

Sweat minced garlic with both oils combined in a sauce pot over medium heat. Don’t let garlic change colour.

Add stock and bring to a simmer.

Add salt and slowly whisk in chickpea flour. Keep whisking to try to remove the large lumps. Cook until it pulls away from the pot, about 8–10 minutes.

Place the batter on the half-sheet pan and spread 1.5 inches thick, smoothing quickly while it’s still hot. Cover with another parchment sheet and let cool in the fridge. Unmould, trim the edges, and then portion into bite-sized pieces.

Deep or pan fry the farina pieces in canola oil until golden brown and crispy.

For the kale salad and mint vinaigrette:

Finely chop parsley, mint, and garlic.

Combine all ingredients except kale and salt and mix well to make the vinaigrette.

Dress the kale with the vinaigrette just before serving.

Salt to taste.

For the espelette and smoked paprika aïoli:

Mix all the ingredients together and stir to combine.

For the dukkah mix:

Coarsely chop hazelnuts and pine nuts until broken into small chunks.

Mix all the ingredients together thoroughly so the salt is evenly distributed.



Spread dressed kale salad evenly on a plate or serving platter.

Place chickpea farinata pieces on top of salad and top with aïoli.

Sprinkle dukkah mix overtop of the entire dish, making sure to get a healthy amount on the farinata.