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Post by Deleted on Apr 12, 2015 16:38:50 GMT
I was intrigued by panisse when I saw it recently on yet another one of those insufferable cooking competition shows. The ingredients are incredibly basic, so here is the recipe. 250g chick pea flour 1 litre of water salt pepper oil
The flour should be sifted to prevent lumping. Once you have passed that point, the recipes vary instantly since some of them say to mix the water and flour cold and others say to heat the water and incorporate the flour gradually. You must stir it all constantly. In any case, you end up with a thick mush which must be poured into a shallow pan. Here again, the recipes vary instantly since some of them say to refrigerate the mixture for 2 hours, others say 6 hours and some of them demand that you do it overnight. Anyway, the batter hardens and then you can cut it into long strips, form it into balls, use cookie cutters on it or make any shape that you want. And then you just deep fry it in oil. You end up with things like these: Obviously, such a recipe calls for variations. The first version that I made contained garlic pulp, but for the future I am thinking of chopped parsley or cilantro, chopped chillies, onion and a variety of other things.
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Post by onlyMark on Apr 12, 2015 16:57:56 GMT
You could use chick peas instead of the flour, take away the water, add coriander, cumin, onion, maybe fava beans, and fresh parsley.
Though I think falafel got there first.
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Post by Deleted on Apr 12, 2015 17:18:28 GMT
I mentioned on another of the food branches that this is extremely similar to falafel, which also contains additional ingredients. All of these Mediterranean items exist in countless variations on all sides of the sea, just like pita morphing along to pizza.
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Post by lagatta on Apr 13, 2015 1:11:02 GMT
does it have to be deep-fried? Can it also be baked, on an oiled plaque and brushed with oil?
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Post by Deleted on Apr 13, 2015 4:45:00 GMT
Yes, it can be baked, but that takes all of the fun out of it. It is supposed to be a transgressive snack, not a healthy one.
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Post by bjd on Apr 13, 2015 6:10:19 GMT
There is a restaurant called Le Petit Panisse in Paris 11°, rue de Montreuil. They don't serve stuff like that, but it's a nice cheap place to eat.
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Post by lugg on Apr 13, 2015 18:01:26 GMT
Sounds quite similar to the delicious Cecina which I tried recently and posted about in Italy forum - however rather than deep frying Cecina is baked www.nickstellino.com/Recipes/Menu/Recipe/?men=20&rec=60 for one example - I am sure there are many and probably better. I have the chick pea flour and plan to experiment in the next week or two - I may even try it deep fried.
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Post by Deleted on Apr 13, 2015 20:13:59 GMT
I have been nibbling on the cold leftovers of my first attempt and I think they taste quite good that way -- as they did when I cut some pieces up into a salad.
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