Deep Fried Chickpea Dough with Lemon (Panissa)
Panissa is a sort of Gibraltarian set pudding made with cooked chickpea flour. There is also an original Italian one, though what is referred to as panissa in Italy nowadays is more akin to the Gibraltarian calentita. According to the original contributor, their grandmother always used to make panissa on the same day she made Minestra as a light second course.
Ingredients
- 500 g chickpea flour
- 2 litres water
- Olive oil for frying
- Salt
- Lemon juice
- Minced parsley (optional)
Ingredients for 7 servings (2.5 kg) · the original recipe
Method
- 1
Stir the chickpea flour into the 2 litres of lightly salted water over a moderate flame.
Stovetop - 2
Stir the mixture steadily in the same direction with a wooden spoon until you obtain a soft, lump-free paste.
- 3
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.
- 4
Let the mixture cool and set.
- 5
If you didn't use molds, cut the cooled mixture into 1 x 3-inch (3 x 7 cm) rectangles or into wedges.
- 6
Fry the pieces in hot oil.
Stovetop
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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