6
30 minutes

Ingredients

Panelle

  • 400g of chickpea flour
  • 2 tbsp of parsley, chopped
  • salt
  • pepper
  • white bread rolls, to serve
  • vegetable oil, for deep-frying

Method

1
To make the panelle batter, whisk together the chickpea flour and 1.2l of water in a bowl, making sure you remove all of the lumps (you could also use a hand blender)
  • 400g of chickpea flour
2
Transfer to a saucepan, add salt and pepper and place over a medium heat, stirring continuously with a wooden spoon. When the water is all absorbed and the mixture becomes creamy, add the chopped parsley, stir well and turn off the heat
  • salt
  • pepper
  • 2 tbsp of parsley, chopped
3
Quickly spread the mixture onto flat baking trays with a wooden spoon. Make sure the sheet of chickpea batter is very thin (about 2mm or 3mm)
4
Allow the chickpea batter to cool and set completely, then cut each sheet with a knife into 6 slices. Place the panelle on a clean plate and keep them in the fridge until you are ready to fry them
5
Preheat a deep-fryer or deep pan of oil to 170°C
6
Deep-fry them in the oil until slightly puffed up and golden in colour. When ready, put them on a plate covered with kitchen paper to drain any excess oil
7
Serve hot with a sprinkle of salt and pepper inside a warm bread roll
  • white bread rolls, to serve