PANELLE - Sicilian chickpea fritters recipe & history - all you need to know!
Recipe type: Street food
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1/2 lb (230 g) chickpeas flour
  • 3 cups (690 g) water
  • 1 tbsp fresh parsley, minced
  • 1 qt (1 lt) vegetable oil
  • 1 lemon
  • to taste black pepper
  • to taste table salt
  1. CHICKPEAS FLOUR MIXTUREFirst, pour 3 cups of water at room temperature into a bowl. Then, add the chickpeas flour, a little at a time, stirring until consistent, without lumps. At this point, pour the mixture into a pot, and cook over medium heat until as thick as a Polenta or grits. Finally, far from the heat add salt and black pepper to taste, and fresh parsley minced, stirring well.
  2. SPREADING AND SHAPINGOnce the Panelle dough is ready, you want to spread it as soon as possible; otherwise, the mixture will be barely impossible to shape. So, Pour the mixture over a board, then line it with parchment paper and flatten with a rolling pin until about ¼ inch thick.Finally, let the dough cool down at least 2 hours.Once, cold and dense, reduce the dough into rectangular squares.
  3. FRING PANELLENow, pour the oil into a saucepan, then heat until it reaches 340° F (170° C). Deep fry the Panelle, 2 or 3 at a time until golden, flipping them halfway. Finally, let the Panelle rest over kitchen paper to absorb the oil in excess.
  4. SERVING PANELLEServe the Panelle as soon as possible. If you want to follow the Sicilian tradition, fill a sesame roll with a few Panelle, and with a sprinkle of lemon, and Buon appetito!
Recipe by philosokitchen at