The panissa in air fryer is a typical Ligurian recipe made with chickpea flour that cooks in a few minutes and is perfect to serve for an appetizer. The air fryer recipes are all easy and quick, and this recipe, like the polenta in air fryer, will be pre-cooked, creating a chickpea polenta. After, while it is still hot, you pour it into a mold and let it cool. Once cooled, the panissa is cut into cubes and cooked in an air fryer. A true delight.
Different places, different recipes, did you know that the Palermo panelle have the same ingredients as panissa? It’s just used to fill bread, hence the name of the recipe, pane e panelle.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 6 Hours
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Air frying, Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 148.45 (Kcal)
- Carbohydrates 12.21 (g) of which sugars 2.27 (g)
- Proteins 4.71 (g)
- Fat 9.22 (g) of which saturated 1.26 (g)of which unsaturated 0.94 (g)
- Fibers 2.30 (g)
- Sodium 276.13 (mg)
Indicative values for a portion of 67 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup chickpea flour
- 2 cups water
- 3 pinches salt
- 2 tbsps extra virgin olive oil
- extra virgin olive oil (spray)
- 2 pinches salt
- 4 pinches black pepper
What you need
- 1 Bowl
- 1 Hand whisk
- 1 Pot
- 1 Baking tray rectangular
- 1 Plastic wrap
- 1 Air fryer
How to make panissa in the air fryer
Pour the chickpea flour into the bowl, mix it with the water, stirring well with the whisk to prevent lumps. Salt, add the oil, and stir again. Let the panissa base rest for 4 hours, covering with a plate, and if possible, stirring occasionally.
Mix the batter and pour it into the pot, place it on the stove, and bring it to a gentle boil, always stirring. When it reaches the consistency of a soft puree, turn off the heat.
Brush the baking tray with a little oil and pour the chickpea cream, leveling it well. Cover the surface of the panissa with a sheet of plastic wrap and let it cool for a couple of hours.
Slide the panissa onto a board and cut it into large cubes*. Distribute them in the air fryer basket, without overlapping them, spray with a little oil, and season with salt and pepper. Cook for 12 minutes at 392°F.
Serve the panissa hot.
Rosella’s Tips
You can cut the panissa into cubes or sticks. You can double the doses, store the chickpea polenta in the fridge, and fry it in an air fryer after 2-3 days.
How to use leftover panissa
Ideas for using leftover panissa. We can enrich a salad with radicchio, spring onion, and walnuts.
