PANELLE are the classic Sicilian street food, particularly from Palermo, made with chickpea flour, water and a few other ingredients. They are easy to make and uniquely delicious. In the past they were usually eaten inside Mafalde – loaves of bread of about 200 grams (about 7 oz) with a crust covered in sesame seeds (called “cimino” in Palermo) – or inside round unleavened rolls called “cacciotti” in old Palermo dialect; today, in the now few fry shops left in Palermo, they are served in oblong sesame-coated rolls called “semprefreschi”.
Panelle are often enjoyed together with “cazzilli” (potato croquettes with parsley) or with other specialties fried in batter, and seasoned to taste with salt and lemon.
“Mazze e panelle fannu li figli belli, panelle senza mazze fanno li figli pacci.”
SEE OTHER RECIPES WITH CHICKPEA FLOUR:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups + 1 tbsp chickpea flour
- 3 cups + 2 tbsp water (cold)
- 2 teaspoons salt
- Half teaspoon black pepper
- 1 bunch parsley
- 1 1/2 cups vegetable oil
Tools
- 1 Bowl
- 1 Whisk
- 1 Sieve
- 1 Pot
- 1 Wooden spoon
- 1 Loaf pan
- Parchment paper
- Plastic wrap
Steps
The preparation of PANELLE is very easy and quick.
First, sift the chickpea flour so there are no lumps. Gradually add the cold water and whisk until you obtain a smooth, lump-free batter. Add the salt and pepper and mix.
Transfer the batter to a large pot and cook over low heat, stirring continuously with a wooden spoon (be careful not to let it stick to the bottom of the pot), until you obtain a fairly soft but well-set cream (similar to a polenta). At the end of cooking, continuing to stir, add the chopped parsley.
Transfer the dough into a loaf pan lined with parchment paper, cover with plastic wrap directly on the surface, let cool and place in the refrigerator for 2 hours.
After resting, cut the dough to a thickness of about 0.5 cm (about 3/16 inch). Heat a generous amount of oil and as soon as it reaches the right temperature, fry the panelle over medium heat until golden.
Drain them on paper towels to remove excess oil, and salt them just before serving. As with all fried foods, they should be cooked and eaten immediately.
Panelle are eaten hot inside special rolls (“mafalde”, “mafaldine”, etc.), but if you don’t have them any white bread will do, or they can be eaten plain.
TIPS
You can also shape your panelle by spreading the dough on a work surface or a large tray, smoothing the surface well with wet hands. The important thing is that the dough is compact.
