Sift the chickpea flour into a cooking pot, add 3g of salt and start adding the water whilst stirring continuously to ensure no lumps form. If need be use a hand blender to smoothen the mixture. Place the pot on medium heat and whisk the mixture constantly until you reach a smooth and thick consistency. You will know that it is ready when the mixture will pull away from the sides of the pan. When ready stir in chopped fresh parsley and season to taste with salt & pepper. Whilst still warm, quickly spread the mixture with a spatula on an oven dish lined with oven paper. Allow to cool and place in the refrigerator for a few hours. Once the 'dough' has cooled and hardened, divide the mixture by cutting into forms (I used a large square and small triangle cutter). You can deep fry them (as per original street food recipe), however I chose to place them back on a tray and baked them until golden brown. It's much healthier and equally tasty. For a truly Sicilian experience serve the panelle with home made caponata, and don't forget to squeeze lemon over them before eating.
Ingredients
Instructions
