Baked Panelle…From Sicily with Passion.
From Sicily with passion, directly to your tables!
Today I share the recipe for Baked Panelle: they are delicious and crispy fritters, made with few ingredients for an incredibly tasty and satisfying final result. The nice thing is that today we are preparing the baked version, keeping their iconic flavor intact but in a lighter version!
These specialties, made with chickpea flour, also have remarkable properties:
Chickpea flour is a precious base in the kitchen! It is rich in B vitamins, vitamin A, Vitamin E, and important minerals such as potassium, calcium, and phosphorus. Moreover, it is an excellent source of fiber. Another reason to enjoy them guilt-free!
There is no time to lose. Let’s start experimenting!
Happy cooking, Giusi.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 25 Minutes
- Portions: 25 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Baked Panelle
With these quantities, you will get approximately 25 pieces.
- 2 1/2 cups chickpea flour
- 3 3/4 cups water
- 1 tsp parsley (if you don't have fresh parsley, dried is fine)
- 1 tsp salt
Steps for Baked Panelle
First of all, pour the chickpea flour into a pot, add the salt and mix well.
Add the water gradually and mix with a hand whisk until you obtain a lump-free mixture.
Thicken over the heat, stirring continuously with the hand whisk for a few minutes. The mixture should be thick.
Transfer the mixture onto a chopping board lined with parchment paper.
Spread the mixture with a spatula; the thickness should be 1/4 inch; level well.Let cool at room temperature for about 20 minutes.
Create your squares with a mold or a knife.Place the panelle on a baking sheet lined with parchment paper, bake at 390°F for about 15 minutes, then activate the grill for the final minutes.
Your Baked Panelle are ready, hot and crispy!
They are the perfect accompaniment for your appetizers or a tasty and genuine side dish. I hope you enjoy this lighter version as much as the originals.
See you in the next recipe!
Hugs, Giusi.
Storage
The panelle should be enjoyed immediately. Store at room temperature for up to 1 day.
Variations
You can fry them in plenty of oil for about 2 minutes without flipping.
