Chickpea Fritters: Panelle

Name: Chickpea Fritters: Panelle
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters chickpea flour; 1 bunches fresh parsley leaves, finely chopped; 4 servings Extra-virgin olive to fill a deep pan no more than halfway full; 4 servings Ricotta salata; 1 teaspoon salt; 473 milliliters water

Need a gluten free and vegetarian side dish? Chickpea Fritters: Panelle could be an awesome recipe to try. One serving contains 147 calories, 7g of protein, and 5g of fat. This recipe serves 4. From preparation to the plate, this recipe takes around 2 hours. A mixture of chickpea flour, parsley leaves, ricotta salata, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

In a 2-quart saucepan, dissolve the chickpea flour in water. Using a wooden spoon, mix in the salt and parsley.

Ingredients you will need

Chickpea Flour

Parsley

Water

Salt

Equipment you will use

Wooden Spoon

Sauce Pan

Place the saucepan over medium heat and continue mixing until ingredients combine to form a thick paste.

Equipment you will use

Sauce Pan

Remove the pan from the heat and allow the dough to cool.

Ingredients you will need

Dough

Equipment you will use

Frying Pan

Fill a deep pot no more than halfway with extra-virgin olive oil.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Pot

Heat oil over medium-high heat until it reaches a temperature of 350 degrees F. The oil should remain at or around this temperature throughout the cooking process.

Ingredients you will need

Cooking Oil

Using your palms, shape the chickpea flour dough into oval-shaped fritters, about 2 inches in length.

Ingredients you will need

Chickpea Flour

Dough

Working in batches of 6, fry the fritters until golden brown. Use a slotted spoon or spider to gently drop the fritters into the water, being careful not to splatter the hot oil. Using the same spoon or spider, remove the finished fritters to a serving plate. Repeat process until all the panelle are cooked.

Ingredients you will need

Water

Cooking Oil

Equipment you will use

Slotted Spoon

Sprinkle with grated ricotta salata and warm basic tomato sauce on the side.

Ingredients you will need

Ricotta Salata Cheese

Tomato Sauce

1/4 cup extra-virgin olive oil

Ingredients you will need

Extra Virgin Olive Oil

1 Spanish onion, 1/4-inch dice

Ingredients you will need

Spanish Onion

4 garlic cloves, peeled and thinly sliced

Ingredients you will need

Whole Garlic Cloves

3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried

Ingredients you will need

Fresh Thyme

1/2 medium carrot, finely grated

Ingredients you will need

Carrot

2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved

Ingredients you will need

Whole Tomato

Salt

Ingredients you will need

Salt

In a 3-quart saucepan, heat the olive oil over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.

Ingredients you will need

Garlic

Onion

Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.

Ingredients you will need

Carrot

Thyme

Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Ingredients you will need

Sauce