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Panelle (Sicilian chickpea fritters) are a typical Sicilian street food. These crispy little bites made with chickpea flour are exceptionally delicious served in a panino and drizzled with fresh lemon juice.
Panelle or Sicilian chickpea fritters are a popular street food typically found in Palermo, Sicily. Freshly fried, hot, crisp panelle are delicious served as an appetizer. However, during my last trip to Sicily my family and I had a chance to sample them in sandwiches (called pane e panelle)in a crusty bun at a food truck just outside the Riserva Naturale dello Zingaro (check out that post here).
I learned from the vendor that freshly squeezed lemon juice over the panelle is a must, and he was so right! Lemon juice brightens up the flavor of panelle and since then I always serve mine with a wedge of lemon.
This delicious vegetarian snack basically consists of chickpea flour stirred into water and boiled (just like polenta), then spread out in a thin layer on a baking sheet. Once cooled, cut the panelle into squares or rectangles and fry until golden and crisp. They could not be any easier to make!
Where can I find chickpea flour?
Thankfully chickpea flour is widely available in most grocery storesand so I was able to recreate this dish easily. Chickpea flour is usually found in the same section as dried packaged legumes, such as chickpeas and other beans. You may also find it in the ethnic food section of your grocery store.
Chickpea flour is available for purchase on Amazon. See link at the bottom of this post for details.
The following are step by step instructions with images to guide you through this recipe. Scroll to the end of this post for the complete printable recipe card.
Step by Step Instructions
All you need is chickpea flour, water, salt and parsley as well as vegetable or canola oil for frying.
The first step in making panelle is similar to the process of making polenta. The only difference is that with polenta the water comes to a boil before stirring in the cornmeal. With panelle, the chickpea flour, salt and water are whisked together in a sauce pan before placed on the stove.
Whisk the mixture constantly on medium high until you have a smooth and thick consistency. When it is ready, the mixture will pull away from the sides of the sauce pan. This will take about 5 minutes.
When it is ready, stir in fresh chopped parsley and quickly spread the mixture on a parchment covered baking sheet with a spatula, as shown below. Place in the refrigerator and let cool completely before frying, about an hour.
Cut the cooled panelle into squares or rectangles.
Fill a large shallow skillet with canola oil to the depth of about 1/2 inch. Without overcrowding the pan, fry panelle 2-3 minutes on one side, until crisp and golden, then flip and fry the opposite side 2-3 minutes more. Transfer to a paper towel covered dish to absorb excess oil. Sprinkle lightly with salt.
To serve
Panelle are best served piping hot out of the oil or they can be warmed in the oven just before serving. Serve as antipasto or a simple lunch stuffed inside a panino with a drizzle of lemon juice.
Check out my web story on how to make panelle!
Tips
- Spread the chickpea mixture using an offset spatula on the prepared baking sheet quickly before it begins to set.
- Do not overcrowd the pan when frying. Fry 3-4 at a time for best results.
- Panelle can be fried ahead of time (the same day) and kept warm in the oven before serving.
- Panelle are best enjoyed the day they are prepared as they tend to lose their crisp texture with time.
Let me know how much you enjoyed panelle by posting your photos on Facebook or Instagram and tagging me with @mangiabedda or #mangiabedda. Feel free to pin the recipe for later. Buon appetito!
Here are more delicious Sicilian street food recipes for you to check out!
- Sicilian Rosticceria Small Bites
- Pane Cunzatu
- Arancini alla Norma
- Seafood Arancini
- Sfincione Bagherese
- Sfincione Siciliano
- The Best Sicilian Arancini
- Pitoni Messinese (Sicilian fried calzone)
- Focaccia Messinese
Tried this recipe?Mention @mangiabedda or tag #mangiabedda!
Panelle Recipe (Sicilian Chickpea Fritters)
Panelle (Sicilian Chickpea Fritters) are typically served as a street food in Palermo, either on their own or in a panino with a drizzle of freshly squeezed lemon juice.
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Prep Time: 10 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 45 minutes minutes
Course: antipasto, lunch, Snack
Cuisine: Sicilian
Keyword: panelle, Sicilian chickpea fritters, Sicilian street food
Servings: 15 squares
Calories: 113kcal
Author: Nadia Fazio
Ingredients
- 1 ½ cups chickpea flour
- 3 cups water
- 1 teaspoon coarse sea salt or kosher salt
- 2 tbsp chopped fresh parsley
- Vegetable or canola oil for frying
Instructions
Place the chickpea flour, water, and salt in a medium sized sauce pan and whisk until smooth. Set over medium heat, and whisk constantly as the mixture slowly heats. Cook and keep whisking, scraping the bottom and sides of the pan frequently, until the mixture is smooth, thick and starts to pull away from the sides of the pan, about 5 minutes. Remove from heat and stir in the parsley.
Pour the mixture onto a parchment covered baking sheet (approximately 12” x 15”) and spread it quickly with a spatula, before it cools and sets, so it fills the pan in an even layer, about ¼ inch thick. Let cool in the refrigerator for approximately an hour, until completely firm.
Once cooled, cut into squares with a sharp knife. Carefully lift the cut pieces from the pan with a spatula or your hands.
To fry the panelle, pour enough canola oil into a wide heavy skillet to cover the bottom to a depth of 1/2 inch, and set over medium heat. When the oil is hot, fry the panelle about 3 minutes, until the underside is crisp and golden, then flip and brown the other side about 2-3 minutes more.
Place the panelle on paper towels to drain excess oil. Drizzle lightly with salt and serve hot. The panelle may also be served in a panino.
Notes
- Spread the chickpea mixture using an offset spatula on the prepared baking sheet quickly before it begins to set.
- Do not overcrowd the pan when frying. Fry 3-4 at a time for best results.
- Panelle can be fried ahead of time (the same day) and kept warm in the oven before serving.
- Panelle are best enjoyed the day they are prepared as they tend to lose their crisp texture with time.
Nutrition
Calories: 113kcal | Carbohydrates: 7g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 165mg | Potassium: 105mg | Fiber: 1g | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
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