Panelle
Directions
- 1In a saucepan whisk chickpea flour, salt, pepper and mix.
- 2In a saucepan whisk chickpea flour, salt, pepper and mix.
- 3In a saucepan whisk chickpea flour, salt, pepper and mix.
- 4Add water slowly and mix until you form a smooth and liquid batter.
- 5Add water slowly and mix until you form a smooth and liquid batter.
- 6Add water slowly and mix until you form a smooth and liquid batter.
- 7Cook over low heat, stirring constantly, until thick.
- 8Cook over low heat, stirring constantly, until thick.
- 9Cook over low heat, stirring constantly, until thick.
- 10Stir in chopped parsley and mix.
- 11Stir in chopped parsley and mix.
- 12Stir in chopped parsley and mix.
- 13Transfer into a loaf tin and let it set.
- 14Transfer into a loaf tin and let it set.
- 15Transfer into a loaf tin and let it set.
- 16Slice into thin pieces and place on a baking tray.
- 17Slice into thin pieces and place on a baking tray.
- 18Slice into thin pieces and place on a baking tray.
- 19Brush with oil on both sides and bake at 200C for 18 minutes, flipping halfway through.
- 20Brush with oil on both sides and bake at 200C for 18 minutes, flipping halfway through.
- 21Brush with oil on both sides and bake at 200C for 18 minutes, flipping halfway through.
Ingredients
- 200 g chickpea flour
- 200 g chickpea flour
- 200 g chickpea flour
- 2 handfuls fresh parsley, chopped
- 2 handfuls fresh parsley, chopped
- 2 handfuls fresh parsley, chopped
- 1 tsp salt
- 1 tsp salt
- 1 tsp salt
- 0 black pepper
- 0 black pepper
- 0 black pepper
- 0 extra virgin olive oil
- 0 extra virgin olive oil
- 0 extra virgin olive oil
- 600 ml water
- 600 ml water
- 600 ml water
Equipment
saucepanwhiskloaf tinbaking trayknifepastry brush