Panelle (Sicilian Chickpea Fritters)
Panelle (Sicilian Chickpea Fritters)
Ingredients
- 250 g chickpea flour
- 500 ml water
- 1 teaspoon salt
- 1/4 teaspoon black pepper, to taste
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil, for brushing
Instructions
- 1
In a medium-sized pot, add the chickpea flour, salt, and black pepper.
⏱️ 2 min
- 2
Gradually pour in the water while continuously whisking to prevent lumps. Continue whisking until you have a very smooth, liquid batter.
⏱️ 5 min
- 3
Place the pot over medium heat on the stove. Cook the batter, mixing vigorously and constantly with a wooden spoon or heat-resistant spatula. The batter will begin to thicken quickly, becoming a dough-like consistency.
⏱️ 10 min
- 4
Once the batter has thickened into a firm, dough-like mass that pulls away from the sides of the pot, remove it from the heat. Stir in the chopped fresh parsley until well combined.
⏱️ 3 min
- 5
Transfer the hot chickpea mixture into a loaf tin (approximately 20 cm x 10 cm). Place a piece of parchment paper directly over the surface of the mixture. Use a small container or glass to press down firmly and evenly flatten the mixture in the loaf tin. This ensures a uniform thickness.
⏱️ 5 min
- 6
Allow the mixture to cool and set completely until firm. This can be done at room temperature or in the refrigerator. This will take at least 1 hour.
⏱️ 60 min
- 7
Once firm, carefully invert the loaf tin to remove the solidified chickpea block onto a cutting board.
⏱️ 1 min
- 8
Slice the chickpea block into thin fritters, approximately 0.5 cm thick. You can cut them into squares, rectangles, or triangles as desired.
⏱️ 4 min
- 9
Preheat your oven to 200°C (390°F). Line a baking tray with parchment paper. Arrange the sliced panelle in a single layer on the prepared baking tray.
⏱️ 2 min•🌡️ 200
- 10
Lightly brush the tops of the panelle with olive oil.
⏱️ 1 min
- 11
Bake for 20-25 minutes, or until the panelle are golden brown and super crispy. Flip them halfway through baking for even crispiness.
⏱️ 25 min•🌡️ 200
- 12
Serve the panelle immediately as a snack, appetizer, or as a delicious sandwich filling.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Panelle (Sicilian Chickpea Fritters)
- 250 g chickpea flour
- 500 ml water
- 1 teaspoon salt
- 1/4 teaspoon black pepper, to taste
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil, for brushing
Instructions
- 1
In a medium-sized pot, add the chickpea flour, salt, and black pepper.
⏱️ 2 min - 2
Gradually pour in the water while continuously whisking to prevent lumps. Continue whisking until you have a very smooth, liquid batter.
⏱️ 5 min - 3
Place the pot over medium heat on the stove. Cook the batter, mixing vigorously and constantly with a wooden spoon or heat-resistant spatula. The batter will begin to thicken quickly, becoming a dough-like consistency.
⏱️ 10 min - 4
Once the batter has thickened into a firm, dough-like mass that pulls away from the sides of the pot, remove it from the heat. Stir in the chopped fresh parsley until well combined.
⏱️ 3 min - 5
Transfer the hot chickpea mixture into a loaf tin (approximately 20 cm x 10 cm). Place a piece of parchment paper directly over the surface of the mixture. Use a small container or glass to press down firmly and evenly flatten the mixture in the loaf tin. This ensures a uniform thickness.
⏱️ 5 min - 6
Allow the mixture to cool and set completely until firm. This can be done at room temperature or in the refrigerator. This will take at least 1 hour.
⏱️ 60 min - 7
Once firm, carefully invert the loaf tin to remove the solidified chickpea block onto a cutting board.
⏱️ 1 min - 8
Slice the chickpea block into thin fritters, approximately 0.5 cm thick. You can cut them into squares, rectangles, or triangles as desired.
⏱️ 4 min - 9
Preheat your oven to 200°C (390°F). Line a baking tray with parchment paper. Arrange the sliced panelle in a single layer on the prepared baking tray.
⏱️ 2 min•🌡️ 200 - 10
Lightly brush the tops of the panelle with olive oil.
⏱️ 1 min - 11
Bake for 20-25 minutes, or until the panelle are golden brown and super crispy. Flip them halfway through baking for even crispiness.
⏱️ 25 min•🌡️ 200 - 12
Serve the panelle immediately as a snack, appetizer, or as a delicious sandwich filling.
⏱️ 1 min