Panelle

Method

1. Pour 1.5 liters of room-temperature water into a pot. Sift 500 g of chickpea flour into the water, stirring with a whisk. Do this with the heat off.
2. Break up any lumps with your fingers.
3. Turn on the heat and cook the mixture for 45 minutes, stirring constantly with a wooden spoon, until it thickens and pulls away from the sides.
4. Once the mixture is thick but still spreadable, turn off the heat. Add chopped parsley and a pinch of salt, mix well.
5. Brush a plate and an aluminum tray with olive oil. Spread the chickpea mixture onto the oiled surfaces to about 5 mm thickness. Let it cool and set for at least 24 hours.
6. After setting, cut the chickpea sheet into rectangles or desired shapes.
7. Heat oil for frying (deep or shallow). Fry the pieces until golden and crispy on both sides, about 2-3 minutes per side.
8. Drain on a wire rack (not paper towels) to keep them crispy. Sprinkle with salt and serve with lemon wedges if desired.
9. Optional: serve with a spoonful of fresh ricotta and a few anchovy fillets on top.