Panelle are a Sicilian fritter made from either whole chickpeas or chickpea flour. They’re a popular street food in Palermo, where they’re served on sourdough rolls with a squeeze of lemon. We served ours with some fresh tomato and arugula as well, which balanced the oil from frying well. Panelle have a mild flavor similar to unflavored hushpuppies. They’re gluten-free and vegan and incredibly easy to make at home!
On the Ingredients
Chickpeas, also called garbanzo beans, are a legume that’s been cultivated in the Middle East for centuries. They’re an excellent source of plant proteins and have some great nutritional elements. Chickpeas contain manganese, folate (vitamin B9), copper, iron, zinc, phosphorus, magnesium, thiamine, vitamin B6, selenium, and potassium. Because of their high fiber, chickpeas may help keep you feeling full longer, aid in digestion, and help regulate blood sugar. (Read more on the health benefits.)
Recipe Notes and Substitutions
Instead of serving them on sourdough bread, you can serve panelle with a salad.
Sicilian Chickpea Fritters (Panelle)
Panelle are a Sicilian fritter made from either whole chickpeas or chickpea flour. They’re a popular street food in Palermo, where they’re served on sourdough rolls with a squeeze of lemon. We served ours with some fresh tomato and arugula as well, which balanced the oil from frying well. Panelle have a mild flavor similar to unflavored hushpuppies. They’re gluten-free and vegan and incredibly easy to make at home!
Ingredients
1 cup dried chickpeas (garbanzo beans)
2 cups water
1/4 cup chopped fresh parsley
1 tsp salt
vegetable oil for frying
1 lemon
sourdough bread
- Optional
tomato
arugula
Directions
- The night before, combine the chickpeas with 3 cups of water in a bowl. Cover and let them soak overnight. Line a large baking sheet (18x13”) with parchment paper. Drain the water from the chickpeas and put them in a food processor. Blitz a few times to rough chop them, then add 2 cups water. Blend until smooth (it’s okay if there are small bits of chickpea).
- Add the mixture to a skillet or saucepan and whisk in salt. Turn the heat to medium-high and bring it to a boil while whisking continuously. Lower the temp and simmer for 1-2 minutes, until it’s thickened to the consistency of thick porridge. Stir in the parsley.
- Pour the chickpeas into the lined baking dish and use a spatula to smooth it into a thin and even layer. Let it cool completely (30-45 minutes). When it’s cooled, cut it into 25 rectangles. Add a few inches of vegetable oil to a thick-bottomed pot and bring it to 350°F. Fry four or five rectangles at a time for 2-3 minutes on each side until they’re golden brown and a little puffy. They’re delicate, so be gentle when turning them over. Drain extra oil from the panelle on brown paper or paper towels. Serve on sourdough with a squeeze of lemon juice. We also paired them with sliced tomato and arugula.
