Panelle

What to get ready

• Besan chickpea flour 400 g
• Parsley 40 g
• Oil 1 l
• Salt 16 g
• Lime 1.2
• Bread 4 loaves

Method

1. 1 Mix the chickpea flour with cold water and salt, stir until dissolved, then strain through a sieve.
2. 2 Cook over medium heat, stirring constantly, for 12 minutes until the mixture thickens and separates from the pot.
3. 3 Mix the chopped parsley and pour it onto a flat surface, spreading it into a thin layer while it's still hot.
4. 4 Let the dough cool and refrigerate for 2 hours until firm, then cut into rectangles.
5. 5 Deep-fry until golden brown and puffed up, then place in a bread roll and squeeze lemon juice over it.

With an appliance

• Air fryer 42 min

  Replace step 5: spray oil on both sides of the panelle, fry in an air fryer at 200 degrees for 10 minutes, flip at the 6th minute and spray more oil to make the surface crispy and puffy.