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A photos of panelle in a blue plate.

Panelle - Sicilian Fried Chickpea Fritters Recipe

Panelle is a popular street food in Palermo Sicily made with chickpea flour and fried like a fritter. These are often served simply wrapped in paper or between sliced bread or a roll like a sandwich. When I make them at home I like to top mine with a some Parmesan cheese. 
5 from 3 votes
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Course: Appetizer
Cuisine: Italian
Keyword: authentic, chickpea flour, fried food, fritter, gluten free, Sicily, street food
Prep Time: 30 minutes
Cook Time: 15 minutes
Chill Time: 2 hours
Total Time: 2 hours 45 minutes
Servings: 10 servings
Calories: 93kcal
Author: Analida Braeger

Ingredients

  • 2 cups chickpea flour
  • ½ tsp salt
  • 3 ½ cups water
  • ¼ tsp pepper
  • 1 Tbsp curly parsley fresh, chopped, optional
  • Oil for frying
  • Fresh grated Parmigiano Regiano

Instructions

Prepare the dough:

  • Lightly grease one 9" loaf pan.
  • Place a 2 qt.sauce pan over medium heat and add the salt. When the water starts to get warm, slowly add the chickpea flour, stirring constantly and scraping the sides.
  • Continue stirring until all the flour has been incorporated into the water. Add the pepper and stir in. The dough will be somewhat sticky.
  • Place the dough into the prepared loaf pan and smooth out the top with a spatula by running it across the top of the dough( lengthwise).
  • Refrigerate until cool (about 2 hours).

Frying the panelle:

  • Remove from fridge and invert onto a cutting board. With a chef's knife slowly cut the panelle dough into thin (¼") slices.
  • Fry in 350° F oil for about 2 minutes on each side until golden brown. Sprinkle with fresh grated Parmigiano Regiano and chopped parsley (if desired).

Nutrition

Calories: 93kcal | Carbohydrates: 13g | Protein: 5g | Fat: 1g | Sodium: 136mg | Potassium: 203mg | Fiber: 2g | Sugar: 2g | Vitamin A: 40IU | Vitamin C: 0.5mg | Calcium: 13mg | Iron: 1.2mg