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 or packed alongside wheat, so buy one labelled gluten-free.
• Frying is the biggest 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 or an air fryer. Eating out, panissa or panelle from a shared fryer is a classic coeliac trap: ask whether the fryer is used only for gluten-free food.
• 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 or packed alongside wheat, so buy one labelled gluten-free.
• Frying is the biggest 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 or an air fryer. Eating out, panissa or panelle from a shared fryer is a classic coeliac trap: ask whether the fryer is used only for gluten-free food.
• 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".