How to make it
7 steps. Take it one step at a time.
Whisk the chickpea flour, salt, and black pepper
In a medium saucepan, whisk the chickpea flour, salt, and black pepper into the cold water until completely smooth and no lumps remain.
Place the pan over medium heat
Place the pan over medium heat. Cook, stirring constantly with a wooden spoon, for about 10-15 minutes. The mixture will thicken significantly and should begin to pull away from the sides of the pan.
10 minStir in the finely chopped parsley
Once thickened, stir in the finely chopped parsley until evenly distributed.
Immediately spread the hot mixture
Immediately spread the hot mixture onto a parchment-lined baking sheet or a clean, wet marble surface. Level it out to a thickness of about 1/2 inch (1 cm). Let it cool completely at room temperature for at least 1 hour until firm.
1 hrCut the dough into rectangles or squares
Once cold and firm, cut the dough into rectangles or squares (roughly 3x4 inches).
Heat vegetable oil
Heat vegetable oil in a deep pan to 350°F (177°C). Fry the panelle in batches for 2-3 minutes per side until they are golden brown and crispy. Drain on paper towels.
3 minServe hot with a sprinkle of salt and fresh lemon wedges
Serve hot with a sprinkle of salt and fresh lemon wedges.
A little kitchen wisdom
The secret to smooth panelle is whisking the chickpea flour into cold water before heating to prevent lumps. Traditionally, the hot mixture is spread onto specialized wooden boards, but a parchment-lined baking sheet works perfectly at home.
