The panelle dough can be made in advance, even a couple of days before frying them.
Difficulty: easy
Method: 15
Cooking: 40
Chef Walter Zanoni
Difficulty: easy
Method: 15
Cooking: 40
Method
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01 /
Put the chickpea flour and salt in a saucepan.
Slowly add the water and stir well with a whisk.
Turn on the heat to a gentle flame and keep stirring with the whisk.
As the mixture thickens, use a wooden spoon.
Continue cooking until the mixture detaches from the sides of the saucepan.
Add the parsley, turn off the heat and spread the chickpea cream on a baking paper-lined board.
Cover with another baking paper sheet and roll out with a rolling pin to a thickness of 5 mm.
Let the mixture cool and then cut into lozenge-shaped pieces.
Bake in hot seed oil until golden brown.
Drain and serve hot.
Serve panelle as an aperitif or as a vegetarian or vegan appetizer.
Ingredients for 4 people
300 g chickpea flour
900 ml water
A bunch of chopped parsley
1 lemon
500 ml sunflower or peanut seed oil
Salt to taste
