Updated: Apr 28, 2020
1 cup chickpea flour (also called gram flour) ½ teaspoon salt 2 tablespoons chopped fresh parsley Oil for frying Salsa Cruda (page 138), Caponata, Roasted Red Pepper Coulis, or Aioli
In a medium saucepan, whisk 3 cups of cold water into the chickpea flour and salt, making sure that no lumps form. Place the pan over medium-high heat and bring the mixture to a boil, stirring constantly. Reduce the heat to medium-low and continue cooking the mixture until it pulls away from the sides of the pan, about 30 minutes. Stir in the parsley. Spread the mixture in a greased jellyroll pan so you have an even layer about ½ to ¾ inch thick. This will not fill the entire pan. Allow the mixture to cool completely. Cut into 8 squares and then cut each square into 2 triangles. Heat the oil in a wide saucepan. You can use a minimum of oil or ½ inch of oil. The more oil you use, the crisper the panelle will be. Over medium-high heat, fry the panelle in a single layer until they are golden brown. Drain on paper towels. Repeat until all the panelle are fried. Serve immediately or reserve in a warm oven. Serve with Salsa Cruda, Caponata, Roasted Red Pepper Coulis, or Aioli. Makes 5 servings.