Panelle
Panelle are a classic Sicilian street food, crispy on the outside and soft inside. Made from chickpea flour, water, and seasonings, these savory fritters are naturally vegan and gluten-free. They are traditionally served in a soft bun or as a snack.
An original recipe by Forkin
- Total time
- 1 hr 35 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 378 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 250 gchickpea flour
- 750 mlwater
- 1 tspsalt
- 0.25 tspblack pepper, freshly ground
- 2 tbspfresh parsley, finely chopped(optional)
- 500 mlvegetable oil, for frying
for serving
- 1 pcslemon wedge(optional)
Equipment
slotted spoon · deep frying pan · offset spatula · paper towels · baking sheet · wooden spoon · knife · whisk · large saucepan
The method
Step by step
- 1
In a large saucepan, whisk together the chickpea flour and water until completely smooth, ensuring no lumps remain.
About 3 min
- 2
Place the saucepan over medium heat and cook, stirring constantly with a wooden spoon, for about 10-12 minutes.
About 12 min
Cook’s note: The mixture will thicken considerably and pull away from the sides of the pan, similar to a very thick polenta.
- 3
Remove the pan from the heat and stir in the salt, black pepper, and optional chopped fresh parsley.
About 1 min
- 4
Immediately spread the hot mixture onto a lightly oiled baking sheet, a large cutting board, or a marble surface to a thickness of about 0.5 cm (1/4 inch).
About 2 min
Cook’s note: Work quickly as the mixture sets fast. Use an offset spatula or the back of a spoon to ensure an even layer.
- 5
Let the chickpea mixture cool completely and set firm, which will take at least 1 hour at room temperature.
About 1 hr
Cook’s note: You can also refrigerate it to speed up the setting process.
- 6
Once firm, cut the panelle sheet into rectangles, squares, or diamond shapes, approximately 5x7 cm (2x3 inches).
About 2 min
- 7
Heat the vegetable oil in a deep frying pan or pot to 175°C (350°F).
About 5 min
Cook’s note: Ensure there is enough oil to submerge the panelle completely.
- 8
Carefully place a few panelle pieces into the hot oil, without overcrowding the pan.
- 9
Fry for 2-3 minutes per side, or until golden brown and crispy.
About 6 min
- 10
Remove the fried panelle with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
About 1 min
- 11
Repeat with the remaining panelle until all are fried.
- 12
Serve hot, optionally with a squeeze of fresh lemon.
Per serving
Nutrition
- Calories
- 378.2kcal
- Protein
- 13.9g
- Carbs
- 37.3g
- Fat
- 19.4g
- Fibre
- 7.2g
- Sugar
- 7.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover panelle in an airtight container in the refrigerator.
Reheat in a dry frying pan or in an oven at 180°C (350°F) until crispy again.
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