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Parve
Easy
4-6 Servings
Allergens 
No Allergens specified
1 Hour
Diets
Known in Sicily as panelle, these fritters are both soft on the inside and crunchy on the outside; the perfect snack.
250 grams/2 cups chickpea/gram flour, sifted
1 litre/4 cups water
1 tablespoon freshly chopped flat-leaf parsley
3 tablespoons Tuscanini Olive Oil
freshly ground Gefen Black Pepper
Whisk the chickpea flour into one litre/four cups water until lump-free, then season with one teaspoon salt.
Heat the batter gently in a saucepan, stirring constantly, until it boils and thickens. Simmer for about 15 minutes, whisking constantly. Stir in the parsley and cook for another five minutes.
Pour onto a baking sheet lined with baking parchment, such as Gefen Parchment Paper, and level the surface. The mixture should be no more than one centimeter/3/8 inch thick. Leave to cool for several hours to allow the mixture to solidify. Cut the set batter into triangles or squares.
Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit) Gas 6.
When the oven is hot, put the olive oil on a clean baking sheet and heat in the oven for a few minutes, then transfer the fritters to the hot oil, flipping over once to coat both sides with oil.
Bake in the oven for 20 minutes, until the fritters are crisp on the surface and starting to brown, then turn over and cook for another 10 minutes.
Sprinkle with salt and pepper and serve immediately.
From Vegan Snacks: Over 60 Recipes for Tasty Plant-based Bites, Ryland Peters & Small
Photograph by Clare Winfield © Ryland Peters & Small
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