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Posted on by Clare Skelton
Flat bread with a seeded crispy topping of flaxseeds and spices

Seeded & Spiced Chickpea Flatbread (Gluten-Free)

This seeded chickpea flour flatbread is a quick gluten-free recipe inspired by traditional Mediterranean farinata but with extra seeds. .

A simple, satisfying flatbread made with chickpea flour and mixed seeds. It cooks quickly in a pan, forming a crisp golden outside with a soft centre. The toasted flaxseeds look amazing and add a rich, nutty flavour that tastes great with the chickpea base.

It is delicious served warm with cheese, dips, soup or pâté. The flavour can also be made milder by leaving out the cumin and nigella seeds, making the flatbread just as good with marmalade or jam.

Chickpea flour (also known as gram flour) is naturally rich in protein and fibre and makes an excellent low-GI, gluten-free alternative to wheat flour.

Naturally Nutritious

Chickpeas and seeds are naturally nourishing foods. Together they provide protein, fibre, minerals, antioxidants and, when you include flax, there are also beneficial fats, including omega-3 and omega-6 polyunsaturated fats as well as monounsaturated fatty acids.

Foods like these help support balanced blood sugar and can help keep you feeling full for longer. Chickpeas, along with flaxseeds, are known to support appetite control, even influencing hunger at the next meal.

Recipe Summary

Quick overview

  • Recipe: Seeded & Spiced Chickpea Flatbread – Farinata Style

  • Main ingredients: Chickpea flour, flaxseeds, sesame or poppy seeds, cumin, nigella

  • Cooking method: Pan-cooked flatbread

  • Prep time: 5 minutes

  • Cooking time: 6–8 minutes per flatbread

  • Diet: Gluten-free, high fibre, plant protein

  • Serve with: Cheese, dips, soups, pâté, or sweet toppings if spices are omitted

Chickpea flatbread with a topping of toasted flaxseeds and spices, topped with herby green dip

Seeded & Spiced Chickpea Farinata-Style Flatbread (Gluten-Free)

A simple pan cooked gluten-free bread, with seeds and spices for flavour, crunch and nutrition.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Servings: 4
Course: Appetizer, Baking, Main Dish, Snack
Cuisine: Gluten free, Healthy, low carb, Low GI, Omega-3, OMS Diet
Equipment Method

Equipment

  • 200g chickpea flour
  • 200ml water, slightly warm
  • Freshly ground black pepper
  • Salt (optional)
  • 2-4 Tablespoons Flaxseeds, either colour of mixesl Add more to taste
  • 1-2 Tablespoons sesane seeds or poppy seeds
  • 1-2 Teaspoon Nigella more or less to tatse
  • 1-2 Teaspoons whole Cumin seed more or less to taste
  • Olive Oil for frying

Method
 

  1. Place all the seeds you intend to use in a small bowl ready for use
  2. Mix the chickpea flour with warm water to make a batter about the consistency of pouring cream. This can be done with a spoon, stick blender or food processor.
  3. Add freshly ground black pepper to the batter, or sprinkle cracked over the top with the seeds.
  4. Heat a frying pan to medium-high. Add a little oil if you wish, although a good non-stick pan can be used dry.
  5. Heat a frying pan to medium-high. Add a little oil if you wish, although a good non-stick pan can be used dry.
  6. Pour enough batter into the pan to cover the base. Aim for a thickness of around 5 mm to 1 cm, but you can adjust this to your preference. Immediately sprinkle the seeds and spices (and cracked pepper) evenly over the surface.
  7. Cook the second side briefly until lightly browned. The seeds will toast and may pop slightly.
  8. Serve warm, straight from the pan.
  9. Unused batter can be stored in the refrigerator for up to three days.

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