Panelle
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- Vegetable or olive oil for greasing and frying
- 1cup chickpea flour
- Salt and freshly ground black pepper
- 2tablespoons olive oil
- 1lemon, cut into wedges
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Grease an 8-by-8 baking dish or a quarter sheet pan with some oil. Bring 2 cups water to a boil in a small saucepan. Put the chickpea flour in a large bowl. When the water comes to a boil, gradually add it to the bowl with the chickpea flour, whisking constantly to prevent lumps. Scrape the mixture into the saucepan you used to boil the water, sprinkle with salt and pepper and bring to a boil. Reduce to a gentle simmer, stir in 2 tablespoons of olive oil and cook for just a minute.
- Step 2
Scoop the chickpea mixture onto the sheet pan and spread it into an even layer. Let it cool, and cover loosely with parchment or plastic. Refrigerate for at least 30 minutes, or up to 24 hours.
- Step 3
Put at least ¼ inch oil in a large skillet over medium heat; heat to 250. Cut the chickpea mixture into French fries, about 3 inches long; blot any excess moisture with a paper towel. Working in batches, gently drop them into the hot oil. Cook, rotating them occasionally until they’re golden all over, 3 to 4 minutes. Drain fries on paper towels and immediately sprinkle with salt and lots of pepper. Serve hot, with lemon wedges.
Private Notes
Comments
How about just adding the chickpea flour gradually to the boiling water? Why to a bowl, then scrape back into the same sauce pan?
I bake mine! Excellent. Batter a bit thinner.
I love chickpea foods. Panelle is great. I only wish it would stay crisp. Leftovers get soft quickly, and I bake them to crisp them up.
Could you bake these instead of frying?
Yes! I just found a recipe that says after you have sliced the panelle, put slices on a baking sheet. Brush with olive oil (both sides). Bake 395 degrees for about 18 minutes, turning over half way through.
These are absolutely delicious. You would not know you were biting into a French fried potato if you closed your eyes. And there is no funky taste or smell at all. I like to make a dipping sauce of mayo, Dijon, and lemon juice.
Can this panelle be used for sandwiches? Although I no longer eat dairy cheeses, I recall a marvelous panelle sandwich from Ferdinando's Focacceria in Brooklyn that I would love to recreate with non-dairy cheese at home!
Yes! I have seen several recipes for sandwiches. I'd say after cooked and cooled, get some really good rustic bread, use your fave condiments, there you go!
Advertisement