Panelle look simple, which is exactly why they punish vague instructions. The batter has to thicken enough to spread thinly, but not so far that it tears before it sets.
We cook the chickpea flour until it pulls cleanly from the pan, spread it while warm, then cut it thin enough to fry crisp at the edges. The sandwich is optional. The texture is not.
Set servings and units first. You can change them anytime.
Whisk the chickpea flour and salt in a heavy saucepan, then stream in 3 cups cold water while whisking from the center outward until no dry pockets remain.
Set the pan over medium heat and cook, whisking constantly, until the mixture thickens and begins to pull from the sides, 25 to 30 minutes.
Stir in the parsley, then immediately spread the hot batter on a lightly oiled sheet pan to about 1/4 in thick.
Let the slab cool until firm enough to lift at the edge, 20 to 30 minutes. Cut into rectangles about 2 in x 4 in.
Heat 2 in oil to 180 C (350 F). Fry a few panelle at a time for about 3 minutes, turning once, until crisp and golden.
Drain on paper towels, salt lightly, and serve hot on their own or tucked into soft rolls.
You made Panelle Siciliane. Time to eat.
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If the batter lumps, pass it through a fine sieve before it fully thickens. Once it sets, do not rework scraps into the slab.
Six Italian regions. Nothing reformulated. Imported direct.
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