Panelle

Crisp chickpea fritters, suitable as street-food content alongside Malta's Sicilian influences.

• Serves: About 40 panelle
• Preparation: 30 min
• Cooking: 45 min

Ingredients

• 500 g chickpea flour
• 1.4 litres water
• 20 g fine salt
• 1 bunch parsley, chopped
• Vegetable oil for frying
• Lemon wedges, to serve

Method

1. Whisk chickpea flour and salt with cold water in a saucepan until completely smooth.
2. Cook while stirring constantly until the mixture is very thick and pulls away from the pan, then stir in parsley.
3. Spread it immediately in a thin, even layer on a smooth surface and cool until firm.
4. Cut into rectangles and fry in batches until puffed and golden on both sides.
5. Drain, season and serve hot with lemon, traditionally in soft bread rolls.