Panelle (Sicilian chickpea fritters) are a typical Sicilian street food. These crispy little bites made with chickpea flour are exceptionally delicious served in a panino and drizzled with fresh lemon juice.
Panelle or Sicilian chickpea fritters are a popular street food typically found in Palermo, Sicily. Freshly fried, hot, crisp panelle are delicious served as antipasto.
This delicious vegetarian snack basically consists of chickpea flour stirred into water and boiled (just like polenta), then spread out in a thin layer on a baking sheet. Once cooled, cut the panelle into squares or rectangles and fry until golden and crisp. They could not be any easier to make!
During a recent trip to Sicily my family and I had a chance to sample them in sandwiches (called pane e panelle) in a crusty panino at a food truck just outside the Riserva Naturale dello Zingaro (check out that post here).
I learned from the vendor that freshly squeezed lemon juice over the panelle is a must, and he was so right! Lemon juice brightens up the flavor of panelle and since then I always serve mine with a wedge of lemon.
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Where can I find chickpea flour for panelle?
Thankfully chickpea flour is widely available in most grocery stores and so I was able to recreate this dish easily. Chickpea flour is usually found in the same section as dried packaged legumes, such as chickpeas and other beans. You may also find it in the ethnic food section of your grocery store.
Chickpea flour is available for purchase on Amazon. See link at the bottom of this post for details.
Panelle Ingredient List
- Chickpea flour
- Water
- Freshly chopped parsley
- Salt, to taste
- Oil: for frying. I've recently started frying with avocado oil and I like the results. But you may also use vegetable, or canola oil if you prefer.
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
How to make Panelle - Sicilian Chickpea Fritters
- Line a baking sheet with parchment paper and set aside. Whisk together the chickpea flour, salt and water in a medium sauce pan.
- Place the sauce pan on your stove top over medium-high heat and whisk the mixture constantly until you have a smooth and thick consistency. When it is ready, the mixture will pull away from the sides of the sauce pan. This will take about 5 minutes.
- When it is ready, stir in fresh chopped parsley and quickly spread the mixture on a parchment covered baking sheet with a spatula. Place in the refrigerator and let cool completely before frying, about an hour.
- Cut the cooled panelle into squares or rectangles.
- Fill a large shallow skillet with oil to the depth of about ½ inch. Without overcrowding the pan, fry panelle 2-3 minutes on one side, until crisp and golden, then flip and fry the opposite side 2-3 minutes more. Transfer to a paper towel covered dish to absorb excess oil. Sprinkle lightly with salt.
- Panelle are best served piping hot out of the oil or they can be warmed in the oven just before serving. Serve as antipasto or a simple lunch stuffed inside a panino with a drizzle of lemon juice.
Recipe FAQs
Spread the chickpea mixture using an offset spatula on the prepared baking sheet quickly before it begins to set.
Panelle are beset enjoyed right out of the pan, however they can be fried ahead of time (the same day) and kept warm in the oven before serving.
The cooled panelle batter can be kept in the fridge for up to a day before frying.
More delicious Sicilian street food recipes!
Panelle Recipe (Sicilian Chickpea Fritters)
Ingredients
- 1 ½ cups chickpea flour
- 3 cups water
- 1 teaspoon coarse sea salt or kosher salt
- 2 tablespoon chopped fresh parsley
- avocado oil for frying. Vegetable or canola oil also work well.
Instructions
- Place the chickpea flour, water, and salt in a medium sized sauce pan and whisk until smooth. Set over medium heat, and whisk constantly as the mixture slowly heats. Cook and keep whisking, scraping the bottom and sides of the pan frequently, until the mixture is smooth, thick and starts to pull away from the sides of the pan, about 5 minutes. Remove from heat and stir in the parsley.
- Pour the mixture onto a parchment covered baking sheet (approximately 12” x 15”) and spread it quickly with a spatula, before it cools and sets, so it fills the pan in an even layer, about ¼ inch thick. Let cool in the refrigerator for approximately an hour, until completely firm.
- Once cooled, cut into squares with a sharp knife. Carefully lift the cut pieces from the pan with a spatula or your hands.
- To fry the panelle, pour enough oil in a wide heavy skillet to cover the bottom to a depth of ½ inch, and set over medium heat. When the oil is hot, fry the panelle about 3 minutes, until the underside is crisp and golden, then flip and brown the other side about 2-3 minutes more.
- Place the panelle on paper towels to drain excess oil. Drizzle lightly with salt and serve hot. The panelle may also be served in a panino.
Notes
- Spread the chickpea mixture using an offset spatula on the prepared baking sheet quickly before it begins to set.
- Do not overcrowd the pan when frying. Fry 3-4 at a time for best results.
- Panelle can be fried ahead of time (the same day) and kept warm in the oven before serving.
- Panelle are best enjoyed the day they are prepared as they tend to lose their crisp texture with time.
Nutrition
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Sonia
I had panelle when I visited Siracusa in 2024 and *loved* them. My friend and I made them today. We enjoyed them in sandwiches with a fresh squeeze of lemon. Much easier to make than I expected. Molto bene!
Nadia
Hi Sonia, yes I agree pane e panelle are definitely elevated with fresh lemon juice. So glad you enjoyed this recipe!