Ingredients
Method
- Simmer & stir: Gradually whisk the chickpea flour into the cold water (starting cold prevents lumps). Add the sea salt. Cook over low heat 30–40 minutes, stirring often, until thick and smooth.
- Set & cool: Stir in the olive oil. Pour into a greased tray to about 2–3 cm thick. Let cool completely until firm.
- Slice & serve: Cut into cubes or strips. Pan-fry or deep-fry until golden. Enjoy with lemon or a fresh herb salad. Bonus: air-fry for a lighter version.
Notes
Coeliac notes
• Chickpea flour (gram/besan/farina di ceci) is naturally gluten-free, but flour sold loose can be milled/packed alongside wheat — choose one labelled gluten-free if highly sensitive.
• Frying is the one real risk. The dish is naturally GF, but deep-frying in shared oil that has cooked breaded food will contaminate it. At home use clean oil; eating out, panissa/panelle from a fryer is a classic coeliac trap — ask, or air-fry (as the source suggests).
• A Ligurian sibling of farinata and cousin to Sicilian panelle — all chickpea, all naturally GF.
• When a label is unclear, treat it as "not for me".
• Chickpea flour (gram/besan/farina di ceci) is naturally gluten-free, but flour sold loose can be milled/packed alongside wheat — choose one labelled gluten-free if highly sensitive.
• Frying is the one real risk. The dish is naturally GF, but deep-frying in shared oil that has cooked breaded food will contaminate it. At home use clean oil; eating out, panissa/panelle from a fryer is a classic coeliac trap — ask, or air-fry (as the source suggests).
• A Ligurian sibling of farinata and cousin to Sicilian panelle — all chickpea, all naturally GF.
• When a label is unclear, treat it as "not for me".