To prepare panelle as first thing pour the chickpea flour into a large pot. Add the salt and stir. Now pour the water in a trickle, keeping a portion aside, and start stirring with a whisk , so that no lumps are created. Mix from the center outward. We recommend pouring the water into the chickpea flour slowly so that the right consistency is achieved. Each type of flour absorbs a different amount.
Slowly pour in the remaining water, always continuing to stir. The consistency at this time should be quite runny. Chop the parsley coarsely: the leaves should remain almost whole.
Place the pan on the stove and stir continuously, when the flour starts to thicken, the actual cooking will begin, you will need to stir with more energy. It will take about 30 minutes for it to reach the right consistency. At that point add the parsley and stir again.
Once a homogeneous mixture is obtained, turn off the heat. Take some of the dough and using a spatula roll it out on a marble surface until it is 4-5 mm thick (or place the dough in a container and later cut it out). Let it cool slightly; it will be easier that way. Trim the edges using a knife.
Try to get rectangles about 10 cm wide 14. With these doses you will get about 40.
Heat plenty of oil in a pan. Dip in a few pancakes at a time and cook them until golden brown, turning them on both sides. This will take about 3 minutes. Drain and transfer to paper towels.
Continue cooking in this way. Once the panelle are fried, you can choose whether to enjoy them on their own or use them to stuff sandwiches.
Unfried panelle can be stored in the refrigerator, tightly covered for 2-3 days.
Ingredients
Directions
To prepare panelle as first thing pour the chickpea flour into a large pot. Add the salt and stir. Now pour the water in a trickle, keeping a portion aside, and start stirring with a whisk , so that no lumps are created. Mix from the center outward. We recommend pouring the water into the chickpea flour slowly so that the right consistency is achieved. Each type of flour absorbs a different amount.
Slowly pour in the remaining water, always continuing to stir. The consistency at this time should be quite runny. Chop the parsley coarsely: the leaves should remain almost whole.
Place the pan on the stove and stir continuously, when the flour starts to thicken, the actual cooking will begin, you will need to stir with more energy. It will take about 30 minutes for it to reach the right consistency. At that point add the parsley and stir again.
Once a homogeneous mixture is obtained, turn off the heat. Take some of the dough and using a spatula roll it out on a marble surface until it is 4-5 mm thick (or place the dough in a container and later cut it out). Let it cool slightly; it will be easier that way. Trim the edges using a knife.
Try to get rectangles about 10 cm wide 14. With these doses you will get about 40.
Heat plenty of oil in a pan. Dip in a few pancakes at a time and cook them until golden brown, turning them on both sides. This will take about 3 minutes. Drain and transfer to paper towels.
Continue cooking in this way. Once the panelle are fried, you can choose whether to enjoy them on their own or use them to stuff sandwiches.
Unfried panelle can be stored in the refrigerator, tightly covered for 2-3 days.
