Anyone who has tried these fried chickpea fritters are amazed at how good they are! They are easy and quick to make. Chickpeas are loaded with protein and are wonderful for vegetarians.
Author Homemade Italian Cooking with Cara
2 1/2cups8 ounces chickpea flour
1teaspoonfine sea salt
1teaspooncoarsely ground black pepper
3tablespoonsfinely fresh parsley or oreganooptional
4 to 6cupsvegetable oil
In a heavy-duty saucepan or copper pot, mix the flour, baking powder, salt, and pepper together off the heat. Slowly stir in the water and blend in with a heavy-duty whisk, being careful to avoid lumps from forming. Stir in the parsley or oregano, if using.
Cook the mixture over medium heat, whisking constantly until it thickens and begins to move away from the sides of the pan. Remove the pan from the heat.
Using a rubber spatula, spread the cooked mixture out onto an oiled cookie sheet. Let the mixture cool and then cut into rectangles Carefully pull the panelle away from the pan. and stack on a piece of parchment paper while you get ready to fry. There should be 32 panelle.
In a deep fryer heat the vegetable oil to 375F. Fry the panelle until they are nicely browned. Drain them on brown paper and serve immediately. These are best eaten hot.
Note: To make ahead, form and cut the panelle and freeze them, uncooked, in single layers on a cookie sheet. When they are frozen, remove the panelle to plastic bags and seal well. Defrost as needed and fry.
This recipe is from Ciao Italia — Bringing Italy Home by Mary Ann Esposito.