Panelle (chickpea flour fritters)
- Lactose Free
- Energy Kcal 509
- Carbohydrates g 56
- of which sugars g 4
- Protein g 14.7
- Fats g 25.2
- of which saturated fat g 3.43
- Fiber g 8.8
- Sodium mg 435
- Difficulty: Average
- Prep time: 30 min
- Cook time: 45 min
- Serving: 10 people
- Cost: Low
- Note You’ll need 50 small plastic plates around 4-5 inches (10-12 cm) in diameter
Panelle are tasty and delicious little round fritters made of chickpea flour and typical of Palermo, where you can buy them at street food stalls and in delis. Panelle are traditionally served in Palermo and other parts of Sicily in sesame bread rolls and are the ultimate Palermo street food. Follow our recipe to make your own panelle to enjoy with your loved ones!
How to prepare Panelle (chickpea flour fritters)
To make the panelle, pour the cold water into a large pot 1 and, without turning on the heat, sift in the chickpea flour 2. Stir vigorously with a whisk to prevent any lumps from forming (this is also why it’s important for the water to be very cold), then turn up the heat to medium 3.
Add the salt and pepper (4-5), stirring continuously as you do so. It’s important to keep the heat moderate and to always keep stirring, otherwise the mixture will tend to stick to the pan. Once it starts to thicken and bubble, cook for a further 10-12 minutes 6. Keep stirring vigorously to prevent any lumps. If you do get some, remove them by blending the mixture with an immersion blender.
Once cooked, the mixture should be firm and compact, at which point you can add the parsley 7 and mix it through. Once it’s ready and while still warm, quickly spread around 1-1½ oz (30-40 g) of the mixture onto 50 upside-down small plastic plates, getting a thickness of 1/10 inch (2-3 mm) (8-9).
Leave the dough to dry until you can pull it off the plate without it breaking 10; it should take around 30 minutes. Heat the oil and fry the panelle for a few minutes on both sides until golden brown (11-12). Drain the panelle on a paper towel to absorb excess oil.
Remember that if you don’t manage to spread all of the mixture onto the plastic plates because it hardened as it cooled, put it on a tray, spread it out evenly and leave to dry. Then, cut it into squares, and fry it like you did the round panelle 13. You can also make the panelle using another method, by pouring the mixture into a buttered loaf pan lined with parchment paper, taking care to let the edges of the paper overhang so that the mixture can be removed easily 14. Allow the dough to firm up in the refrigerator until it is completely cold. Then cut it into slices of ? inch (½ cm) thick 15
and fry the panelle in plenty of seed oil, as already indicated 16. Once cooked, drain the panelle on parchment paper. To finish, slice the sesame buns in half 17 and fill each with 5 panelle 18. Enjoy your panelle while still hot!
Enjoy your panelle freshly made. If you do have any leftovers, store them in the refrigerator covered with plastic wrap. Not suitable for freezing.
If you can’t get hold of any traditional bread for the panelle, you can use a plain white bread roll. Enjoy your panelle as they do in Sicily: flavor them with a few drops of lemon juice and they’ll be simply irresistible!