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Panelle Recipe Video
|Chickpea flour||500 Gram|
|Parsley||2 1⁄2 Tablespoon, chopped finely|
|Vegetable oil||300 Milliliter|
Calories 591 Calories from Fat 304
% Daily Value*
Total Fat 35 g53.7%
Saturated Fat 4.3 g21.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 597.8 mg24.9%
Total Carbohydrates 55 g18.5%
Dietary Fiber 6.5 g26.1%
Sugars 8.5 g
Protein 15 g30.7%
Vitamin A 6.7% Vitamin C 8.3%
Calcium 10.8% Iron 20.4%
*Based on a 2000 Calorie diet
1. Pour the cold water into a large saucepan and sift in the chickpea flour, then stir vigorously with a wire whisk to avoid any lumps. Make sure you're using cold water, otherwise it will go lumpy. Continue to stir and sift in the flour. When the mixture is smooth, with no lumps, turn on the heat to medium, add salt and pepper and bring to a boil, stirring constantly.
2. When the mixture begins to simmer, it's critical that you keep stirring vigorously, to keep it from sticking to the pan and forming lumps. If there are any lumps, you can use an immersion blender, but reduce the heat to low. It will take at least 10 minutes from the time it boils.
3. Once the chickpea mixture is ready, remove from the heat and add the parsley, stir, and begin to shape the panelle. About 4-4 ½ inches (10-12 cm) in diameter; we'll spread a small amount of the mixture onto each plate, to a thickness of 1/5-1/10 inch (2-3 mm). When the parsley has been incorporated, I suggest that you place cling film in direct contact with the mixture, because it hardens as it cools, making it difficult to spread.
4. Take a ladle full of the batter and spread onto a plate; create a thin layer, without making holes. If the mixture has hardened too much and it's not spread able, you can cut into pieces and fry.
5. When all the mixture has been spread onto the plates let it cool and set for about 30 minutes, until you can peel it off the plate.
6. Fry the panelle for 3-4 minute on each side in the pan of hot oil until nice and golden brown; then drain and place on kitchen paper.
7. Serve the panelle in round or oval sesame seed buns
If you have any leftover mixture or it has hardened too much, you can press into a baking pan, cut into slices or squares, fry and serve as a snack.
Panelle is a Sicilian street food, traditionally served in round or oval sesame seed buns.
In Sicily, these fritters are spread onto wooden rectangles, but we can use small plastic plates.