Home » Panelle chickpea flour: Sicilian original recipe

Panelle chickpea flour: Sicilian original recipe

by Ada Parisi
5 min read

The panelle chickpea flour: Sicilian original recipe. These fritters made with chickpea flour represent, along with arancine SICILIANE and sfincione PALERMO, Palermo street food par excellence. It is delicious, rich, just made pancakes with creamy chickpea flour, water, Salt, parsley and pepper. If you find it, you can replace the parsley with the wild fennel. And then, are completely vegan and gluten-free, perfect for feeding celiac or gluten intolerant. Like many RECIPES WITH CHICKPEAS.

The video recipe of chickpea flour panels

It is really simple to make, try: on my You Tube Channel you will also find the VIDEO RECIPE step of panelle chickpea, with some tricks to prepare them to perfection and, If you like, you can subscribe to receive by email all my video recipes In Sicily the panels can be eaten alone, but tradition wants you to eat bread and panelle. The perfect bread is the sicilian clumsy, based on semola and with a lot of sesame. Take a look at this short video and let's see if you feel like being clumsy in the house.

In Sicily, the fritters of chickpea flour are eaten regularly in a soft bun and covered with sesame seeds, or simply with a little hot’ salt and lemon juice. Of course the best thing is to eat the fritters Palermo walking through the streets of the market Ballarò, as I suggest in my journey to discover the Arab-Norman Palermo But if you can not go there in time for dinner, then touches you prepare at home, perhaps along with some of my other SICILIAN RECIPES. Have a good day!

Panelle CHICKPEAS Palermo (doses for about 40 Panelle)

Portions: 8 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 2 voted )

Ingredients

500 grams of flour

1,5 liters of water

chopped parsley or wild fennel, to taste

salt and pepper, to taste

peanut oil for frying, to taste

Procedure

Bread and panelle

Before preparing the palermitan chickpea panels, look carefully at my VIDEO RECIPE where I explain all the tricks for perfect panels. Put the chickpea flour in a large saucepan and slowly add the cold water, beating well and fast with a whip, so as not to form lumps.

When flour and water are mixed forming a cream, add salt and bring to the boil over low heat: the mixture will have to cook for at least 30 minutes. You should always mix and on the bottom, as for the polenta, because otherwise the mixture tends to attack. As it begins to come away from the sides of the pot, will be ready.

The chickpea fritters from Palermo

Add the pepper and chopped parsley (or chopped wild fennel). If necessary, season with salt. Spread the mixture for chickpea fritters on kitchen counter lined with parchment paper and, using a spatula, bring it to a height of 3-5 mm at most. Allow to cool completely.

Once the mixture has cooled, cut Panelle chickpea into rectangles of about 5 centimeters by 6. Fry the fritters Palermo in abundant seed oil. Serve hot, with some piece of lemon. Bon appétit!

MATCHING: For a classic Sicilian street food like the panelle, We suggest a fine pairing: the Prior, a winery in Valdobbiadene prosecco superiore Docg Banda. It is a Brut prosecco with fruit notes such as green apple and citrus fruits, ideal for aperitif and perfect with frying and soft creaminess of chickpea flour.

Sicilian street food: the panelle

Sicilian street food: the panelle

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11 comments

Amber June 26, 2016 - 21:32

Hello. Thanks for the recipe. I have a problem with the color. My yellow is not beautiful. I get grigette !!! Because ???

Reply
Ada Parisi June 27, 2016 - 22:35

Hi Amber! But how can you be grey? If you use chickpea flour and follow the proceedings must necessarily come gislle….

Reply
Silvana April 12, 2015 - 17:01

Al fin pude encontrar la receta…. Los Hart is…. Are calabresa from Buenos Aires. I came to Argentina when he was one year old. The mother of a friend was doing these things beautiful. She had meatballs Basil. I have read but no there and has. Excuse my Italian…. Thank you and congratulations…I'll go to Rome because I have relatives. My daughter will go next month…. Snif Snif…. That loves

Reply
Sicilians creative in the kitchen April 15, 2015 - 17:21

Hi Silvana! What a pleasure to meet you! I'm glad you like my recipes! The panelle are traditionally with parsley, but I don't see why not try in season, even Basil! Your Italian is great. I wish you a good trip, Rome is beautiful at this time. See you soon, ADA

Reply
Hedwig February 16, 2015 - 18:38

I have just 1 kg of flour to be disposed of. I made the gruel, the sticks in the oven, the dumplings, the crepes I miss the panelle now I copy.
Thanks Sandi

Reply
Sicilians creative in the kitchen February 17, 2015 - 10:35

You can't do the panelle! Are a must of the Sicilian street food! Let me know dear!

Reply
Sissi February 10, 2013 - 22:56

Hi Ada are Sissi, If you like from me, is there a prize for your blog!!!!!!!!!!!!!!!!!!!!!!!!!
ciaoo
Sissi

Reply
Simply Cooking February 10, 2013 - 17:15

I seem to be ideal as a snack for happy hour, I try to make them and I'll tell you.
I give a lot more for frying just to enjoy an aperitif, that chocolate ;-).
a big kiss!

Reply
fratelli_ai_fornelli February 10, 2013 - 17:22

Test test, Maybe if I drink half the doses that otherwise nothing but dinner after!!!Hugs

Reply
conunpocodizucchero.it February 10, 2013 - 15:43

Ohhhh I love bread panelle and crocchè!!!!

Reply
fratelli_ai_fornelli February 10, 2013 - 16:22

Carbohydrate freak like me? Kisses

Reply

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