Panelle
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 appetizer servings.
- Vegetable or olive oil for greasing and frying
- 1cup chickpea flour
- Salt and freshly ground black pepper
- 2tablespoons olive oil
- 1lemon, cut into wedges
Preparation
- Step 1
Grease an 8-by-8 baking dish or a quarter sheet pan 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. Scrape the mixture into the saucepan you used to boil the water, sprinkle with salt and pepper and bring to a boil. Reduce to a gentle simmer, stir in 2 tablespoons of olive oil and cook for just a minute.
- Step 2
Scoop the chickpea mixture onto the sheet pan and spread it into an even layer. Let it cool, and cover loosely with parchment or plastic. Refrigerate for at least 30 minutes, or up to 24 hours.
- Step 3
Put at least ¼ inch oil in a large skillet over medium heat; heat to 250. Cut the chickpea mixture into French fries, about 3 inches long; blot any excess moisture with a paper towel. Working in batches, gently drop them into the hot oil. Cook, rotating them occasionally 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.
Private Notes
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Cooking Notes
Peter O
How about just adding the chickpea flour gradually to the boiling water? Why to a bowl, then scrape back into the same sauce pan?
Sally Grossman
I bake mine! Excellent. Batter a bit thinner.
Janet
I love chickpea foods. Panelle is great. I only wish it would stay crisp. Leftovers get soft quickly, and I bake them to crisp them up.
Ellen Tabor
Probably keep cooking it. It should be really thick, and it will get that way if you keep cooking it. I learned this the hard way as well, when my early attempts just disintegrated in the oil. Cook like polenta; your arm should get really tired from beating the batter. Chickpea flour doesn't absorb water very well, so it can make some time.
Kerry
I made the chickpea mixture just like polenta - thin stream of flour to very gently boiling water and lots of whisking. It set up just fine. However, next time I will cut the fries a bit thinner. The ratio of crispy outside to fluffy inside wasn't what I'd hoped. That said, they were still delicious and I will make again.
Christine
Happily and accidentally, the fried puffed into something closer to fritters during frying. It gave them a really great crispiness and texture, like good fried chicken batter. It is a mistake I look forward to making again soon!
alan
This is a great recipe, a bit labor intensive but worth it. One caveat - be sure the chickpea flour is finely ground - I had better luck with a packaged flour than a bulk one. Also I think the oil should be hotter than 250, and they need to fry more than 3-4 minutes
HomeCook
Could you bake these instead of frying?
Connie
These are absolutely delicious. You would not know you were biting into a French fried potato if you closed your eyes. And there is no funky taste or smell at all. I like to make a dipping sauce of mayo, Dijon, and lemon juice.
Lisa
Can this panelle be used for sandwiches? Although I no longer eat dairy cheeses, I recall a marvelous panelle sandwich from Ferdinando's Focacceria in Brooklyn that I would love to recreate with non-dairy cheese at home!
Ann
W hey not just gradually add the flour and use an immersion blender. Easy and no worrying about lumps
Lillybelle
I think I must’ve done something really wrong,, the sticks fell apart in the oil
Connie
I loved these "fries." Honestly, if someone had given me one and told me it was a potato fry, I would have believed them. There is no funky taste or odor at all. I serve mine with mustard-mayo.
Mary Jane in Montreal
I followed someone else's suggested and sauteed an onion until quite limp and brown and sprinkled over the batter before it went into the oven, Very tasty indeed.
Sanaz
It sounds similar to falafel. How long you baked it?
Kerry
I made the chickpea mixture just like polenta - thin stream of flour to very gently boiling water and lots of whisking. It set up just fine. However, next time I will cut the fries a bit thinner. The ratio of crispy outside to fluffy inside wasn't what I'd hoped. That said, they were still delicious and I will make again.
Georg'ann
These are easy and delicious (and I did not find them to be labor intensive in the slightest; I also didn't bother to dry them off). Maybe too easy, as I could have happily eaten all of them. Made a little mustard-mayo sauce to dip them in.
Christine
Happily and accidentally, the fried puffed into something closer to fritters during frying. It gave them a really great crispiness and texture, like good fried chicken batter. It is a mistake I look forward to making again soon!
Micaela
These were really yummy! I have a pound of chickpea flour that I didn't know what to do with, but now I'm excited to make these! I added fresh herbs and a dash of onion powder before setting them in the fridge, which made them extra special. I also served it with marinara sauce. I imagine these would be just as good if I had brushed them with oil, and baked them instead of frying.
Hannah
Does anyone know if refrigerating for 24 hours as opposed to 30 min makes a difference?
alan
This is a great recipe, a bit labor intensive but worth it. One caveat - be sure the chickpea flour is finely ground - I had better luck with a packaged flour than a bulk one. Also I think the oil should be hotter than 250, and they need to fry more than 3-4 minutes
My first attempt was sad :0(
I think my problem was the batter was too thin. Oh, these still tasted great, but they looked nothing at all like the picture and were even less than chickpea fries I've had in restaurants. They spread out all in the skillet when frying into smooshy blobs.
What should the consistency of the batter be?
Ellen Tabor
Probably keep cooking it. It should be really thick, and it will get that way if you keep cooking it. I learned this the hard way as well, when my early attempts just disintegrated in the oil. Cook like polenta; your arm should get really tired from beating the batter. Chickpea flour doesn't absorb water very well, so it can make some time.
Pat
I used fava bean flour, it worked great
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