Panelle

• servings: 4
• total time: 23 minutes

Ingredients

200g chickpea flour

2 handful of fresh parsley, chopped

1 tsp salt

Black pepper, to taste

Extra virgin olive oil

Directions

In a saucepan whisk chickpea flour, salt, pepper and mix.

Add 600ml of water slowly and mix until you form a smooth and liquid batter.

Cook over low heat, stirring constantly, until thick.

Stir in chopped parsley and mix.

Transfer into a loaf tin and let it set.

Slice into thin pieces and place on a baking tray.

Brush with oil on both sides and bake at 200C for 18 minutes, flipping halfway through.

Enjoy straight away, I love them on their own (as a snack, appetiser or bread/cracker substitute) but in Sicily they are traditionally used as a filling for sandwiches.

If you decide to store them they will go soft but don’t worry: bake them in the air fryer at 200C for 5 minutes, they are even better, tastier and crunchier the day after!

Notes

authentic Sicilian recipe

gluten free, few ingredients, crispy on the outside, soft on the inside

Ingredients for 18-20 slices: