Panelle (chickpea fritter) burger

Name: Panelle (chickpea fritter) burger
Yield: 6
Ingredients: 250g chickpeas; Sunflower oil, to deep-fry; 100g parmesan; 1 fennel bulb, thinly sliced on a mandoline; 1 pear, thinly sliced; Finely grated zest and juice of 1 lemon; 20.00 ml extra virgin olive oil; 6 soft long rolls (such as ciabatta); 100g rocket leaves

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by Silvia Colloca

Cook and author

Jun 05, 2017

These golden chickpea fritters are lovely on their own or on a panini.

1 2/3 cups (250g) chickpea (besan) flour
Sunflower oil, to deep-fry
1 1/4 cup (100g) finely grated parmesan
1 fennel bulb, thinly sliced on a mandoline
1 pear, thinly sliced
Finely grated zest and juice of 1 lemon
1 tbs extra virgin olive oil
6 soft long rolls (such as ciabatta)
100g rocket leaves

Method

1.

Place chickpea flour and 850ml water in a saucepan and whisk until smooth. Season, then place over medium-low heat and bring to a gentle simmer. Stir with a whisk for 3-4 minutes until thick and smooth.
2.

Place 1 large piece of baking paper on a clean work surface. Pour the chickpea mixture onto baking paper.
3.

Cover with another sheet of baking paper and, using a rolling pin, smooth out to 1cm thick. Set aside at room temperature for 30 minutes to set, then cut into 24 rough triangles.
4.

Half- fill a pan or deep-fryer with oil and heat to 180°C. In 4 batches, deep-fry panelle, turning once, for 2 minutes or until crispy and golden.
5.

Remove with a slotted spoon and drain on paper towel. Season and scatter with parmesan.