Panelle

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Whisk the chickpea flour into the cold water with the salt and pepper until completely smooth and lump-free.

   Mark done

2. Set over medium heat and stir constantly with a wooden spoon.

   Mark done

3. It will thicken suddenly after about 6 minutes. Keep stirring hard for a further 15 minutes — this is what removes the raw taste.

   Mark done Start 6 min timer

4. Stir in the parsley. The paste should pull away from the sides of the pan in one mass.

   Mark done

5. Tip it immediately onto an oiled tray or marble slab and spread it 4 mm thick with an oiled spatula, working fast before it sets.

   Mark done

6. Leave to cool and firm, then cut into 8 cm squares or triangles.

   Mark done

7. Fry at 180°C for 3 minutes, turning once, until blistered and gold. Drain, salt, and serve in split rolls with lemon.

   Mark done Start 3 min timer

Chef’s Tips

• Fifteen minutes of stirring after it thickens. Less and it tastes raw.
• Spread it hot and fast — it sets in about a minute.
• Oil the surface, never flour it.

Pairing Suggestions

• A sesame roll
• Lemon wedges
• A cold beer

Storage & Reheating

The uncooked slabs keep 3 days refrigerated and freeze for 2 months. Fry to order.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.