Panelle (Palermitano Street Food)

 Ingredients: 

(Makes about 16 squares)

1½ cups chickpea flour

3 cups water

1 tsp sea salt flakes

2 tbsp chopped fresh parsley

vegetable oil (or similar, but not extra virgin olive)

Method:

Put the flour, salt, water in a medium saucepan and whisk until smooth.

Put on a medium heat, whisking constantly as the mixture thickens.

Use a spatula to scrape the mixture from bottom and sides of pan, and keep stirring for 5 mins until the mixture starts to come away from the sides of the pan.  

Remove from heat and stir in the parsley.

Pour the mixture onto a parchment lined baking sheet (about 30cm x 45cm) and smooth with a spatula.

Let it cool, then put in fridge.  This can be left in fridge covered in cling film for 24 hours.

When you're ready to eat them, remove from fridge and cut into squares.

Put ½cm of oil in a small frying pan and heat.

Add squares of panelle and fry for 3 mins on each side till golden.

Remove and place on kitchen paper, keep warm while making the rest.

Best eaten as soon as they're cool enough to pick up!

Before eating them squeeze a wedge of lemon over - believe me this is the best bit! Don't leave it out.