Pane e Panelle (Chickpea Fritter Sandwich)

Ingredients

• 250 g Chickpea flour
• 750 ml Water
• 1 tsp Salt
• 2 tbsp Parsley
• 500 ml Olive oil
• 4 pieces Sesame bread rolls
• 1 piece Lemon
• 1 pinch Black pepper

Steps

1. Lightly oil a baking sheet or a few flat plates and set aside; this is where the cooked batter will be spread to set.
2. In a cold, heavy-bottomed pot, slowly pour in the chickpea flour while whisking the water continuously, adding it in a thin stream to avoid lumps.
3. Whisk in the salt.
4. Place over medium-low heat and stir constantly with a wooden spoon for about 25 minutes, until the batter thickens into a smooth, compact paste that pulls away from the sides of the pot.
5. Stir in the chopped parsley near the end.
6. Working quickly while hot, pour the batter onto the oiled surface and spread it with a wet spatula or the back of a spoon into a very thin layer, about 2–3 mm thick.
7. Let cool completely until firm, at least 1 hour.
8. Cut the set sheet into rectangles or triangles roughly the size of your palm.
9. Heat a generous amount of olive oil (or seed oil) in a deep pan to about 175°C (350°F).
10. Fry the panelle a few at a time until golden and blistered, about 2 minutes per side.
11. Lift onto paper towels to drain and season immediately while still hot.
12. Split the sesame mafalda rolls, pile in a generous stack of hot panelle, squeeze over plenty of lemon juice, add a pinch of salt and pepper, and eat straight away.

Tips

• Whisking the chickpea flour into cold water (never hot) is the secret to a lump-free batter. Spread the cooked batter as thinly as you can — authentic panelle are wafer-thin and crisp, not thick. Always salt and lemon them the instant they leave the oil, and eat the sandwich hot; panelle turn leathery as they cool.