Directions:
- Bring the water to a boil, then stir in the chickpea flour, salt, garlic powder, oregano and pepper.
- You should have a thin, smooth batter.
- Pour into a pan at least 14 in diameter, bring over medium high heat to return to a bubble.
- Reduce heat to low and cook for 30-40 minutes, stirring briskly with a whisk in the first 5 minutes to make it smooth.
- When it is done cooking, it should be a thick cake that will not stick to your hands.
- Allow to cool, then cut the panissa into squares or triangles.
- Heat the olive oil to a medium high heat in a skillet.
- Add in the dough pieces and fry until slightly crispy.
- Serve with a tomato sauce or pepper jelly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 95.79 Kcal (401 kJ) | ||
| Calories from fat | 19.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.18g | 3% | |
|---|---|---|---|
| Sodium | 164.49mg | 7% | |
| Potassium | 201.93mg | 4% | |
| Total Carbs | 13.76g | 5% | |
| Sugars | 2.54g | 10% | |
| Dietary Fiber | 2.63g | 11% | |
| Protein | 5.15g | 10% | |
| Iron | 1.2mg | 7% | |
| Calcium | 33.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 41.31 Kcal (173 kJ) | ||
| Calories from fat | 8.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.94g | 3% | |
|---|---|---|---|
| Sodium | 70.93mg | 7% | |
| Potassium | 87.07mg | 4% | |
| Total Carbs | 5.93g | 5% | |
| Sugars | 1.1g | 10% | |
| Dietary Fiber | 1.13g | 11% | |
| Protein | 2.22g | 10% | |
| Iron | 0.5mg | 7% | |
| Calcium | 14.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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