Panelle

Instructions

1. 1

   To prepare the panelle, first pour the chickpea flour into a large pot. Add the salt and mix the powders together. Now pour in the water gradually, holding back some and start mixing with a whisk, so that no lumps are formed. Mix from the center outwards.

2. 2

   Pour in the remaining water slowly, continuing to mix. The consistency at this point should be quite liquid, but when you lift the mixture with a spoon, it should form a 'thread'. Roughly chop the parsley: the leaves should remain almost whole.

3. 3

   Place the pot on the heat and stir constantly. As the flour begins to thicken, the real cooking begins, and you will need to stir with more energy. It will take about 30 minutes to reach the right consistency. At that point, add the parsley and mix again to distribute it evenly.

4. 4

   Once you have obtained a homogeneous mixture, turn off the heat. Take a little of the dough and, using a spatula, spread it on a marble surface, until you obtain a thickness of 4-5 mm. Let it cool slightly, in this way it will be easier. Trim the edges using a knife or scraper.

5. 5

   Try to obtain a precise rectangle about 5 cm high. From this, cut out some rectangles about 10 cm wide. Repeat this operation, spreading more dough next to it and making other panelle. With these doses you will obtain about

6. 6

   Heat plenty of oil in a pot. Immerse a few panelle at a time and cook them until they are golden brown, turning them over on both sides. It will take about 3 minutes. In this way, the classic 'crust' will form and they will be crispy on the outside and soft on the inside. Drain them and transfer them to paper towels.

7. 7

   Continue cooking in this way. Once the panelle are fried, you can choose to enjoy them on their own or use them to fill sandwiches. In this case, we recommend putting 5 panelle in each sandwich. In any case, we recommend enjoying them while they are still warm!