Most pizzerias in Argentina will serve this 'fainá' as an ‘entrada’ (appetiser) option or it sometimes comes served on top of your pizza order!






Skill level

Average: 2.8 (13 votes)


  • 275 g (9½ oz/2½ cups) chickpea flour (besan)
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 tbsp finely chopped rosemary
  • 50 g (1¾ oz/½ cup) finely grated parmesan
  • oil spray

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Standing time: 1 hour

1. Combine the chickpea flour and salt in a bowl with enough water to make a smooth batter that resembles thin custard. Set aside at room temperature for 1 hour.

2. Preheat the oven to 180°C (350°F) and place a 30 cm (12 in) round pizza tray (without holes) in the oven for 15 minutes to heat up.

3. Stir the pepper, rosemary and half the parmesan through the batter. Lightly grease the hot tray with oil spray, then pour in the batter. Bake for 20 minutes, until golden and firm.

4. Remove the fainá from the tray and cut it into slices. Sprinkle over the remaining parmesan and serve.


Recipe from The Food of Argentina by Ross Dobson and Rachel Tolosa Paz, Smith Street Books, RRP $44.99. Photography Rachel Tolosa Paz.