A humble dish with centuries of tradition, panelle are made from just chickpea flour, water and salt—nothing more. Yet with the right technique, this simple batter transforms into irresistibly crisp fritters, beloved across Sicily. Whether enjoyed on their own or tucked into a soft roll—ideally a mafalda or moffoletta—for the classic pane e panelle sandwich from Palermo, they’re a must-try for any food-loving traveler seeking the authentic taste of Sicilian street food.
Chickpea Fritters (Panelle)
Ingredients
- 2 cups (250 g) chickpea flour
- 3½ cups (830 ml) cold water
- 1 tsp salt
- Extra virgin olive oil, for greasing and frying
- Lemon wedges, for serving
- Soft sandwich rolls (optional, for pane e panelle)
Instructions
- Make the batter: In a saucepan, whisk the chickpea flour, cold water and salt until smooth and lump-free.
- Cook the mixture: Place the pan over low heat and stir constantly. The batter will begin to thicken—keep stirring until it becomes dense and pulls away from the sides of the pan.
- Shape the dough: Immediately transfer the hot mixture to a lightly oiled surface. With a rolling pin, spread it into a very thin layer—about 1/8 inch thick. Let it cool completely.
- Cut and fry: Once cooled and firm, cut the dough into rectangles roughly 4 x 2 inches (10 x 5 cm). Heat olive oil in a pan and fry the panelle until golden and crisp on both sides. Drain on paper towels.
- Serve hot: Bring them to the table with lemon wedges on the side. For the full Palermo-style experience, tuck a few panelle into a soft roll for a delicious street food sandwich.
Grandma & Aunties’ Kitchen Wisdom:
«The dough sets quickly, so work fast when spreading it. And for an extra crisp finish, make sure your oil is hot before frying—panelle should sizzle as soon as they hit the pan»
