A challenge
“Full recipe details: https://bakinghermann.com/all-recipes/panelle”
— Julius Fiedler


Serves 8


Step 1

Soak the chickpeas overnight in 600ml water

Step 2

To make the panelle, remove the stalks from 10g parsley and finely chop the leaves. Line a large baking tray with a baking sheet. Drain the chickpeas and pulse them in a food processor to break down slightly. Then add 500 ml of water and blend until smooth

Step 3

Pour the blended chickpeas into a saucepan and whisk in 1tsp salt. Turn on the heat bring the mixture to a boil while whisking it constantly to avoid it from sticking and burning on the bottom of the pan. When it comes to a boil, lower the temperature to a simmer and keep whisking until it begins to thicken (1-2 min). Then turn off the heat and stir in all of the chopped parsley

Step 4

Pour the mixture onto the lined baking tray and spread it out with a spoon until you have a thin sheet. Let it cool entirely (30 min), then cut it into roughly 7 cm x 7 cm squares

Step 5

Heat the oil to 170ºC, then fry 4-5 squares at a time for around 4 minutes until they are golden brown. Place a few paper towels on a cooling rack. Once the panelle are cooked, let them drain off any excess oil on the paper towels. Continue with the rest until all the squares are fried

Step 6

For the gremolata, twist off the leafy bit of 50g parsley, pick the mint leaves and add both to a small bowl of a food processor. Peel the garlic, trim and deseed the chilli. Roughly chop both and add them to the processor as well along with 1/4 tsp salt. Then pulse until finely chopped. Grate in the zest of one lemon, followed by 3tbsp of lemon juice and olive oil and stir to mix through

Step 7

Serve the panelle in the baps with a sprinkle of sea salt, an extra squeeze of lemon juice and the gremolata
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