Easy Panelle Sandwich

Print Recipe

Prep Time 30

Cook Time 15

Refrigerator Time 2

Total Time 2 45

Servings

Calories 174

Ingredients

2 cups chickpea garbanzo bean flour
1 tsp sea salt
3 ½ cups water
1/2 tsp freshly ground black pepper
1 ½ Tbsp minced fresh flat-leaf parsley
Grapeseed or canola oil for frying
10 brioche or hamburger buns
Lemon wedges for serving
Freshly grated Parmigiano Reggiano cheese optional

Instructions

In a large saucepot over medium heat, add the water and salt. As soon as the water warms up, slowly whisk in the chickpea flour, stirring constantly and scraping the flour down from the sides of the pot. Continue stirring until all the flour has been incorporated into the water.
Using a wooden spoon, stir the pepper and parsley into the batter. It will be a little thick and sticky at this point.
Lightly coat a loaf pan with some vegetable oil. Line the pan with parchment paper. This short video shows how to line a loaf pan.
Place the batter or dough into the prepared loaf pan and smooth out the top with a spatula. Cover with plastic wrap and refrigerate until the batter sets up and is firm enough to slice, approximately 2 hours.
Remove the pan from the refrigerator and lift the dough out. Invert it onto a cutting board and peel off the parchment paper. Using a sharp chef’s knife, slice the panelle into ¼ inch thick rectangles.
To a deep skillet over medium-high heat, add the oil and allow it to heat to about 350°F. Fry the slices for approximately 2 minutes per side until golden brown and a little crisp. Remove the panelle to a brown paper or paper towel-lined platter or sheet pan to drain and continue cooking in batches. Season with a little salt as soon as they come out of the skillet.
Place a few fritters on each brioche or hamburger bun and squeeze a bit of lemon juice over the top. Add some cheese, if desired. Top the sandwiches with the other half of the bun. Wrap in a napkin and enjoy.

Video

Nutrition