Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 250 g chickpea flour
- 2 generous Tbsp wheat flour
- 1 tsp salt
- 500 ml lukewarm water
- 2 tbsp oil
Directions
Mix chickpea flour, wheat flour, salt and water in a bowl. Beat slowly with a wire whisk ; alternatively, you may mix in a food processor . Add 2 tbsp oil.
Place some oil in a round baking dish (approx 45 cm in diameter) and preheat this in the oven for a few minutes. Remove dish from oven and pour the faina mixture into the hot dish.
Place back into the oven for about 20 minutes, until the upper crust is golden, and the edges are dry (they should have a fried appearance).
Remove from the oven, and let rest for 2–3 minutes. Sprinkle with pepper and cut into wedges.