Baked Panelle Sandwich Recipe
Prep Time:
1 hour, 15 minutes
Cook Time:
45 minutes
Servings:
4 sandwiches
Ingredients
  • 1 ¾ cups chickpea flour
  • 1 teaspoon salt
  • 3 cups + 3 tablespoons water
  • 1 tablespoon minced parsley
  • Olive oil, for greasing/drizzling
  • 1 lemon
  • 4 soft sesame seed rolls
Directions
  1. Place the chickpea flour and salt in a medium saucepan and whisk well.
  2. Slowly pour the water in a little at a time, whisking continuously. Don't pour all of the water in at once or it will be hard to get the clumps out.
  3. Heat the pan on medium, stirring continuously so that the flour doesn't stick to the bottom. Once the mixture comes to a boil, lower it to a simmer and stir continuously for about 10 minutes, until thickened. It should be compact and fall off the spoon extremely slowly.
  4. Remove the pan from the heat and stir in the parsley.
  5. Line a large baking sheet with parchment paper.
  6. Pour the mixture onto the baking sheet and, using a knife or a spatula, spread it into an even layer about ¼ inch high. Adjust the edges to make them straight so that no scraps are wasted later. Set aside to cool completely, about 1 hour.
  7. Preheat the oven to 400 F.
  8. Cut even shapes (rectangles, squares, or triangles) out of the cooled chickpea mixture with a knife or cookie cutter and place them on a parchment paper–lined baking sheet. Use two sheets, if necessary.
  9. Drizzle a little olive oil on top of the panelle.
  10. Bake for 30–35 minutes, until the underside and edges are lightly browned.
  11. Squeeze a little lemon juice on the panelle before serving hot or at room temperature on soft sesame seed buns.