Chickpea Flour - Italian vs. Indian?

Batali has a recipe in his new book, Molto Italiano, for Panelle (chickpea fritters), something I bought from a street vendor in Palermo. It was either a piece of heaven or I was extremely hungry since I devoured a bunch of them.

Batali calls specifically for Italian chickpea flour, not Indian. Whole Foods sells a chcikpea flour in their bulk foods section, but I have no way of knowing if this is the right kind. Assuming that the chickpea flour here comes from the same source as yours (safe assumption?), can anyone help me determine if this is the right kind? Thank you.

Bill/SFNM

Bill/SFNM wrote:Batali has a recipe in his new book, Molto Italiano, for Panelle (chickpea fritters), something I bought from a street vendor in Palermo. It was either a piece of heaven or I was extremely hungry since I devoured a bunch of them.

Batali calls specifically for Italian chickpea flour, not Indian. Whole Foods sells a chcikpea flour in their bulk foods section, but I have no way of knowing if this is the right kind. Assuming that the chickpea flour here comes from the same source as yours (safe assumption?), can anyone help me determine if this is the right kind? Thank you.

Bill/SFNM

Bill:

I use chickpea flour to make fainà/soca:
http://lthforum.com/bb/viewtopic.php?p=32973#32973
I got it from one of my favourite Italian stores, Graziano's on Randolph, and didn't ask where it was from. It's just finely ground chickpea flour and it does what I ask of it.

I hope Batali is more careful in researching his books than his show.

A