Baked chickpea stick: recipe vegan and gluten-free, quick and easy to prepare, perfect for an aperitif with friends. The recipe is really very simple and is obviously inspired by the SICILIAN PANELLE, made with chickpea flour and fried (take a look also at the video recipe step by step). That usually in Sicily we eat with bread, and precisely with the MAFALDE with sesame. Let's say that this is a healthier and above all spicy version, since inside I used sweet paprika, Curry, Sesame, Rosemary, Thyme, parsley and black pepper. Look at VIDEO RECIPE and get inspired!
Chickpea sticks are thicker than panelle: baked, they are light but tasty. I am gluten free, because to prepare them I used only chickpea flour, plus a bit’ of corn flour on the bottom of the pan to make the sticks crispier on the outside. The cooking of the dough is fundamental, which must absorb all the water well and detach from the walls of the pot. Only in this way will it be perfectly cooked and digestible. To make these chickpea sticks even more delicious, I prepared an accompanying sauce. Non-vegan. Yoghurt-based, extra virgin olive oil, mustard and lemon juice. I find it delicious.
You can prepare the chickpea sticks in advance and cook them at the last moment to serve them hot, or bake, cook and then simply heat them under the grill. A glass of cold white wine, even with bubbles, and you will serve an original and delicious aperitif. Or you can choose a cocktail homemade, alcoholic or non-alcoholic. And if you like chickpeas take a look at my RECIPES WITH CHICKPEAS. Have a good day!
200 grams of chickpea flour
600 milliliters of water
salt and pepper, to taste
extra virgin olive oil, to taste
corn flour (also semolina or polenta), to taste
sesame seeds, to taste
parsley, to taste
sweet or smoked paprika, to taste
Rosemary, to taste
FOR THE SAUCE:
200 grams of Greek yogurt
20 milliliters of extra virgin olive oil
salt and pepper, to taste
strong mustard, to taste
a little lemon juice
Sift the chickpea flour in a saucepan, add cold water slowly, slamming with a whisk so as not to form lumps. Finely chop herbs: Rosemary, thyme and parsley. If you like you can add a pinch of paprika to the dough. Add a little salt and cook over low heat, stirring constantly, for 20-30 minutes. The mixture must be thick and will have to almost detach from the walls of the pot. At this point, taste to verify that it is savory enough, if necessary, adjust the salt and add the chopped herbs. Mix well.
Cover a baking tray with edges at least two centimeters high with parchment paper and pour the chickpea flour mixture into it. Level with a spatula to a thickness of 1,5-2 centimeters and allow to cool completely. The mixture will become firm and compact.
While the dough for the chickpea sticks cools down, put a little corn flour in a bowl, polenta or semolina, add a pinch of curry to taste, a little sweet or smoked paprika and sesame seeds at will.
Line a baking sheet with parchment paper, grease it with extra virgin olive oil and sprinkle with the mixture of corn flour and spices.
Cut the chickpea flour dough, now cold, thin strips. The thinner the sticks, the more crispy the chickpea sticks will become in the oven. The choice is yours, I like them crispy outside but still soft inside. Place the chickpea sticks on parchment paper, brush them one by one with a little extra virgin olive oil and then sprinkle again with the mixture of corn flour and spices.
Preheat the oven to 180 degrees static and cook for 20-25 minutes or until the chickpea sticks are golden, turning them gently halfway through cooking. Eventually, you can cook them for 5 minutes in grill function.
For the accompanying sauce, mix the Greek yogurt in a bowl, mustard, extra virgin olive oil, salt and a little lemon juice according to your taste. Serve immediately and enjoy your meal!