herb and spring onion panelle

Herb and spring onion panelle, loosely based on a Sicilian street food classic.

6 spring onions, white and green parts, finely chopped
60 g fresh mixed herbs, chopped (I used oregano, chives, French tarragon, parsley and basil)
35 g vegetarian or vegan Parmesan, finely grated
extra virgin olive oil, for frying

For the batter:
140 g gram (chickpea) flour
60 ml extra virgin olive oil
300 ml water
pinch sea salt

View the full recipe at The Circus Gardener’s Kitchen →