Bluesed's Italian Chick Pea Fritters

[judydawn]

Bluesed posted this recipe in the chat section and as it will get lost in there over time, I have copied it here in a thread of it's own.

200 g Chickpea flour (make that yourself in the tmx with dry chickpeas and ear plugs)
500 ml water
1/2 ts salt
some fresh parsley
Start by chopping the parsley in the tmx and set a side
Grind the chickpeas at speed 10 until it sounds done
add 500 ml of water and set heat to 100 and speed 4-5
when it gets thick add the parsley and pour the paste into a olive oil sprinkled tray
cover the tray with plastic film and put in fridge for min 3 hours
flip out the paste on a cutting board and cut it into nice shapes
deep fry or fry in a pan in hot oil for 2-3 minutes on each side

Very delicious to eat with a tomato chutney or other kinds of dipping.

Fundj says this recipe is called Panelle di Palermo and she has added, pepper, onion, garlic powder & chilli to the batch she made.

This is Bluesed's tomato chutney recipe he likes to serve with these fritters.

Tomato Chuney
500 g tomato
2 onions
2 cloves of garlic
20 g grinded ginger
6 Cardamom seed capsule (or grinded ˝ts)
4 cloves
2 cinnamon sticks
1,5 dl vinegar
150 g sugar
salt

toast all the spices on a dry pan for a few minutes(have not tried in the tmx but i guess you can do it on varoma temp)
Let them chill a bit before you grind them so they dont burn the plastic
cut tomatoes in half and scrape out the soft parts
chop onions and garlic in the tmx
add rest of ingredients and spices and set on speed 3-4 temp 100 and cook for about 15-20 minutes
taste to see if it needs salt
store in a airtight box in a fridge and it will be good for 1-2 weeks
 
 
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[Cuilidh]

Thanks Judy (and, of course, Bluesed), for transferring that one over I missed it totally and, being a vegetarian, I am always on the look out for one more recipe to try.

[Denzelmum]

Still have besan flour, so just mix the whole ingredients.  I mixed it for 4 minutes, after 4 hours in the fridge still not set    Any hints?

[judydawn]

No sorry Denzelmum - wonder if besan flour is different from grinding your own chickpeas.  I know they are one and the same thing but just a thought.  You could pm Bluesed and ask him.

[Denzelmum]

Thank you, JD.

[NICKY 74]

these sound interesting, may give these a go today as going out for nibbles tonight.

[NICKY 74]

just have these chilling now, wasnt quite sure how long to cook for at 100degs though and how thick should the paste be? and how big is the oiled tray? i did it for 5 mins and once it was poured out it seemed to set quite well similar to polenta. hope this is right
will see how they turn out, cant wait (shame they take 3 hours in the fridge) nice and easy to make though
will let you know how they go down! now to make some cheese and chive biscuits 

[NICKY 74]

these are perfect! i have just cooked some test ones and am now delivering a plate to my friend of these fritters, some cheese and herb biscuits and french onion dip, i am hoping she has some relish as i didnt have time to make that aswell!
great and unusual idea, love it and easy too! thankyou 

[bluesed]

Didnt see i had this post so i have not answered any of the questions.

@Denzelmum, yes besan flour is the same as chick pea flour though its usually finer then grinding your own chick peas. I like the chick pea flour to be a bit coarse for panelles but i dosnt make much of difference. If it hasnt set after 3 hours in the fridge im pretty sure its beacuse you have cooked it too little. You can barely over cook it but as said it has texture similar to polenta or lets say that its very thick and you will need to scape it out of the tmx when done.

How big a tray is really not that important as long as you oil it before. Difference will be how thick you like your panelles. I like them to be about 1 cm thick but you can both make them thinner and thicker as you prefer.

[fundj&e]

I cooked it for 7min this morning it was very thick and very hard to spread but it took only 1 ˝ hours to set, next time will see if its set in 1 hour. This time i added parmesan cheese , curry powder, onion powder, garlic powder and chilli.

[Rogizoja]

Made this over the weekend and was absolutely amazed - kids devoured the lot and whinged when they couldn't have thirds.  This will definitely become one family favourite.  Thanks for posting it Bluesed (and Fudjs' suggestion)