Chickpeas are one of the world's oldest foods and considered a "poor food" by historians, who have dated their use to prehistoric times!
Chickpeas are packed with protein and can be served in a variety of ways, soups to marinated salads.
MAKES 32 FRITTERS1) In a heavy saucepan or copper pot mix the flour, baking powder, salt, and pepper together off the heat. Slowly stir in the water and blend in with a heavy-duty whisk, being careful to avoid lumps from forming. Stir in the parsley or oregano, if using.
- 2 1/2 cups (8 ounces) chickpea flour
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- 1 teaspoon coarse ground black pepper
- 3 cups water
- 3 tablespoons finely minced fresh parsley or oregano, optional
- 4 to 6 cups vegetable oil
2) Cook the mixture over medium heat, whisking constantly until it thickens and begins to move away from the sides of the pan. Remove the pan from the heat.
3) Using a rubber spatula, divide and spread the mixture thinly among four 9-inch plates, making sure to cover the plate completely to the rim. Set the plates aside to cool for 2 or 3 minutes. Run a butter knife around the outside of each plate. Carefully pull the panelle away from the dish. Stack the panelle on top of each other and cut them in half lengthwise, then into quarters. Cut each quarter in half. There should be 32 panelle.
4) In a deep fryer, heat the vegetable oil to 375ºF. Fry the panelle until they are nicely browned. Drain them on brown paper and serve immediately.Variation: Another way to form the panelle is to spread the cooked mixture out onto an oiled cookie sheet or cutting board. Let the mixture cool and then cut into rectangles. Or fill an empty tin can with the bottom removed with the mixture and let it cool. Push the mixture out with your hand. Cut the dough into rounds and fry. These are best eaten hot.
Note: To make ahead, form and cut the panelle and freeze them in single layers on a cookie sheet uncooked. When they are frozen, remove the panelle to plastic bags and seal well. Defrost as needed and fry.
If you are going to stuff the turkey before cooking, first line it with a single layer of cheesecloth. Then stuff as normal, and twist the cloth closed. After cooking, just one tug and all the stuffing comes out. No mess, no fuss.
Thanks, Carlo.
Will try those panelle tomorrow to bring to my aunt on Sunday.
Had tried another recipe from the net, but mucked up the first time. Retried a one-cup dosage today with no problems. The trick is to whip constantly while adding the flour to the cold water and while cooking the mixture, and to shape the mixture into panelle while the mixture is still hot, or they will crumble into pieces while frying. Another thing I found helpful, in order to avoid lumps while cooking, is to use a metal sheet underneath the pot; I used a cut-out bottom from a large tin can.
The addition of the baking power is novel to me, but it makes sense. May also experiment with the addition of an egg yolk to the recipe to give coherence to the panelle.
Again, thanks and Happy Thanksgiving to you and your loved ones.
PS: continue keeping those family traditions alive. Have you considered writing a cooking book?