Deep Fried Chickpea Dough with Lemon (Panissa)

Name: Deep Fried Chickpea Dough with Lemon (Panissa)
Ingredients: 500 g chickpea flour; 2 litres water; Olive oil for frying; Salt; Lemon juice; Minced parsley (optional)

Panissa is a sort of Gibraltarian set pudding made with cooked chickpea flour.

Ingredients

500 g chickpea flour
2 litres water
Olive oil for frying
Salt
Lemon juice
Minced parsley (optional)

Steps

Stir the chickpea flour into the 2 litres of lightly salted water over a moderate flame.
Stir the mixture steadily in the same direction with a wooden spoon until you obtain a soft, lump-free paste.
When the paste begins to pull away from the sides of the pot, turn it out into oiled wooden moulds, or spread it out about ¼ inch (½ cm) high on your work surface. Alternatively, pour the mixture into saucers. Make sure to dust the surface with parsley beforehand if you're including it.
Let the mixture cool and set.
If you didn't use molds, cut the cooled mixture into 1 x 3-inch (3 x 7 cm) rectangles or into wedges.
Fry the pieces in hot oil.

More recipes with chickpea flour or lemon

Adapted from “Deep Fried Chickpea Dough with Lemon (Panissa)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.