PANELLE

This is a delicious Sicilian recipe.

• Chickpea four
• Olive oil
• Water
• Salt
• Freshly ground black pepper
• Parsley
• 2 tablespoons olive oil
• 1 lemon, cut into wedges

Grease a baking dish 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. Put the mixture into the saucepan you used to boil the water, add salt, parsley and black pepper and bring to a boil. Reduce to a gentle simmer, add 2 tablespoons of olive oil, stir and cook for just a minute.

Now scoop the chickpea mixture onto the baking dish and spread it into an even layer. Let it cool, and cover with plastic wrap. Refrigerate for at least 30 minutes.

Now cut the chickpea mixture into rectangles, about 3 inches long. Put ¼ inch oil in a large skillet; heat to 250. Gently drop the panelle into the hot oil. Cook, rotating them 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.

An advice, eat them with bread (like the photo below)