Chickpea Fritters


2 cups vegetable broth or water
1 cup chickpea flour
1 tsp garlic powder
1 tsp salt
2 eggs
a handful of chopped parsley {extra for garnish}
1 Tbsp olive oil
grated pecorino cheese


In a saucepan, stir together the broth, flour, garlic powder, salt, olive oil, eggs and parsley until well combined.
Place over a medium heat and continuously stir. Cook until the dough is thick and pulls away from the sides of the saucepan.
Allow to cool completely.
Heat about 2 inches of vegetable oil in a pot over medium heat.
I used a small cookie scoop to form the fritters and gently place into the oil. {NOTE: to test the readiness of the oil, carefully drop a small piece of the dough in the oil. If bubbles form around it and the dough rises to the top then the oil is ready.}
Cook the fritters in batches until nice and golden. I placed them onto a cooling rack after frying to allow any excess oil to fall onto some paper towels while staying crisp.
Sprinkle with pecorino cheese, some more fresh parsley and a little squeeze of lemon juice.


Chickpea Fritters {aka panelle}. They are light, crispy and so flavorful! This is a great example of simplistic Italian cooking; very inexpensive, easy to make but absolutely delicious!

The fritters are made with vegetable broth, chickpea flour, garlic powder, fresh chopped parsley, eggs, salt and olive oil. I finished these off with some grated pecorino, fresh parsley and a squeez


Friday, February 27, 2015 - 5:28pm


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