Italian · Lunch
Fried Chickpea Flatbread
Panelle-style chickpea flatbread made from chickpea flour batter set into a firm slab, sliced into pieces, and pan-fried until the crust turns deep gold and crisp while the inside stays soft. Seasoned with black pepper and rosemary, served hot with lemon wedges and flaky salt.
$2
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
441Calories
14.7gProtein
24.4gFat
43.8gCarbs
1.1gSugar
8.8gFiber
1115mgSodium
0mgChol
3.5gSat Fat
738mgPotassium
106mgCalcium
5mgIron
0mcgVitamin B12
5mgVitamin C
vegan
vegetarian
high-fiber
low-calorie
herb-salt
hidden-gems
vegan
Instructions
1
Prep
Whisk chickpea flour into water in a saucepan until smooth, then whisk in 1 tbsp olive oil, garlic, black pepper, and salt.
2
Simmer
Cook over medium heat, whisking constantly, for 8 minutes until batter thickens into a heavy mass that pulls from the sides.
3
Build
Stir in rosemary and spread the batter onto a plate in a 1cm layer.
4
Chill
Rest uncovered at room temperature for 45 minutes until fully set and firm.
5
Fry
Heat the 30ml olive oil in a skillet over medium-high heat until it shimmers, then fry pieces 3 to 4 minutes per side until deep gold and crisp.
6
Plate
Arrange fried flatbread on a plate, squeeze lemon over it, scatter with flaky salt, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g chickpea flour
- 480ml480ml water
- 2 tbsp2 tbsp olive oil, plus 30ml for frying
- 2 clove2 clove garlic
- 1/2 tsp1/2 tsp black pepper
- 2 tsp2 tsp fresh rosemary
- 1/2 tsp1/2 tsp salt
- 11 lemon, cut into wedge
