Chickpea Flour

Made from raw chickpeas ground into a flour, this is a great substitute for wheat flour. These can be used to make falafel, pancakes, or even fritters.

Chickpea Fritters

Ingredients: 3 cups Water, 2 cups Chickpea flour, 1 tsp Coarse Sea Salt, 2-1/4 to 2-1/2 cups Olive oil, 1/4 cup Fresh Parsley, chopped, 2 tbsp Parmigiano-Reggiano (finely grated), Parchment paper, Deep-fat thermometer (optional).

Cooking Directions: Lightly oil an 8x4 in. loaf pan (6 cup capacity) and line with parchment paper, leaving a 2-in overhang at each end.

Whisk together water, chickpea flour, sea salt, and 2 tablespoons oil in a 2-1/2 to 3-qt heavy saucepan until smooth, then cook over moderate heat, stirring constantly with a wooden spoon (to prevent lumps forming), until think and mixture pulls away from side of pan, 20-25 min. Transfer mixture to loaf pan, smoothing top.

Cool, uncovered, then chill, surface of mixture covered with plastic wrap, until firm, at least 3 hours.

Lift chickpea block out of pan using parchment and transfer to a work surface. Gently flip over block and discard parchment, then pat dry. Cut block crosswise into 1/4 in. thick slices for panelle.

Preheat oven to 300 F.

Heat 1/2 inch oil (about 2 cups) in a deep 10-in heavy skillet until it registers 375 F on thermometer, then fry panelle in 5 batches, carefully turning occasionally with tongs, until golden and puffed, 3-5 minutes per batch, and transfer to paper towels to drain. Keep warm on a baking sheet in oven while frying remaining batches.

Arrange panelle on a platter and sprinkle with parsley and cheese. Serve immediately.

There are approximately 3 3/4 cups per pound.