Sicilian Panelle (Italian chickpea fritters) is a simple, rustic dish made by frying a mixture of chickpea flour, water, and a few other basic ingredients. Popular on the streets of Palermo, Sicily, this Italian food is humble, easy to make, and makes a great appetizer or sandwich.
Guess who just got back from Sicily? You guessed it - this Sicilian chic (or chickpea) - get it? While I didn't get to Palermo this time around, I did have a panelle appetizer while touring the lovely town of Agrigento, on the southern coast of Sicily.
Sicilian panelle is the ultimate peasant food (food made from inexpensive, rustic ingredients). But being the fancy gal I am, I wanted to recreate them at home, with a few simple upgrades. For a non-traditional twist (don't come at me, internet), I swapped some of the water for broth to give it a little more flavor. I added a few more spices, including pepper and fresh herbs like chives and parsley.
Chickpea fritters are easy to make at home. I like panelle as is, with a drizzle of fresh lemon and a sprinkle of flaky sea salt. For a heartier meal, layer a few panelle in a crusty roll for a classic Italian sandwich, known as Pane e Panelle (panelle sandwich).
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The main ingredient- chickpea flour
Sicilian panelle is prepared with just chickpea flour, water (or stock), salt, and a few fresh herbs. Chickpea flour, also known as gram flour, besan, or garbanzo bean flour, is a gluten-free flour made by grinding dried chickpeas (also called garbanzo beans) into a fine powder.
Chickpea flour can be purchased at most major grocery stores, typically in the gluten-free or international foods aisle. It’s also widely available at health food stores, Indian or Middle Eastern markets, and online retailers such as Amazon, Thrive Market, or specialty food sites. My go-to brand is Bob’s Red Mill.
Step-by-step instructions
Making Sicilian Panelle at home is simple- it just requires a little arm strength (from all the whisking). The process is similar to making polenta, but requires much less hands-on time to produce a thick, creamy batter.
Step 1. Off the heat, add the liquid to a medium pot and slowly whisk in the chickpea flour until incorporated. Step 2. Turn the heat to medium and whisk continuously until it starts to thicken. Step 3. When the batter looks like thick ribbons, switch to a spatula, and continue stirring until thick (should look like mashed potatoes). Step 4. Add the herbs and pepper.
Step 5. Stir in the herbs and pepper. Step 6. While hot, pour the batter onto the prepared pan and spread evenly. Place in the fridge for 30 minutes or longer to firm up. Step 7. Remove from the fridge and cut into even slices. Step 8. Lift the pieces out and set them next to your pan to begin frying.
Step 9. Add enough oil to a pan with high sides (or use a deep fryer) to equal a ½ inch. When the oil reaches about 345-350°F, begin frying the panelle. Be careful not to overcrowd the pan. Flip halfway through, and adjust heat as needed.
Step 10. Fry until golden brown on both sides and slightly puffed. Remove with a slotted spoon to a wire rack lined with a paper towel, and sprinkle with a little salt. Serve immediately.
👩🍳Expert tips
- A stainless steel pot and a metal whisk are preferred to avoid lumps in the batter (non-stick coatings may become damaged in the process of whisking).
- When spreading the batter, it should be thin (about ¼ inch).
- You can slice the panelle into any shape you want (squares, rectangles, triangles, rounds, or sticks).
- Make sure to add enough oil to the pan so that the panelle can freely float in the oil. If you don't add enough oil, the panelle will "pan-pry" and lose their signature puff.
- For a deeper flavor, fry with a mixture of extra-virgin olive oil and vegetable oil.
- If making a large batch of panelle, heat the oven to 200°F, then add the cooked panelle to a baking sheet lined with a wire rack while you continue to fry the remaining fritters.
Variations
Panelle shouldn't be complicated. Keeping the ingredient list short is what makes these fritters so tasty and rustic. However, you can experiment with a few flavor variations for a little pop!
- Use different herbs – While parsley is pretty traditional, you can add scallions, rosemary, or dill to the batter.
- Stock, water, or vegetable broth- As long as you keep the ratio of 1 cup chickpea flour to 2 cups of liquid, you can experiment with different quantities of water, all stock, or a mixture of the two.
- Add a savory layer with sautéed garlic or onions.
- Make it spicy by replacing the black pepper with crushed red pepper.
- Try experimenting with some unexpected spices such as zaatar, cumin, or curry powder.
Storage and prep
Panelle are best eaten right away while they are at their peak crispiness. However, you can store leftovers in an airtight container in the fridge for up to 4 days. To reheat, simply pan-fry the fritters with a little oil or pop them in the oven at 350°F for 5-7 minutes until heated through.
Serving suggestions
Panelle are traditionally served hot or warm with a sprinkle of flaky sea salt and a squeeze of fresh lemon. Additionally, you can top the panelle with freshly grated Parmesan or Pecorino Romano cheese after frying.
- Drizzle the cooked panelle with a dollop of basil or red pepper pesto.
- Top it with my delicious eggplant caponata or a generous serving of tomato confit.
- For a unique and flavorful twist, drizzle panelle with hot honey or chile crisp.
- Serve them with a simple dip of Greek yogurt, salt, pepper, lemon, and fresh herbs. Or choose a store-bought dip such as hummus or tzatziki.
- To make a Pane e Panelle (Panelle Sandwich), layer 2 to 3 panelle in a hearty roll such as sesame or semolina. The trick is to use bread that is not too soft so that it can stand up to the delicate panelle. Once you add the panelle, add a few splashes of lemon juice, or spread some ricotta and Pecorino Romano on the roll before adding the panelle.
Jenn's Signature Serve
Panelle + Flaky Sea Salt + Ricotta Salata
Frequently asked questions
Traditionally, panelle is made specifically with chickpea flour, not regular flour (or any other flour substitute). Chickpea flour gives panelle its signature nutty taste while allowing the batter to firm up without any eggs or leaveners. Experimenting with any other flour would produce an entirely different texture and flavor, and wouldn't truly be panelle.
Because of the chickpea flour, panelle have a mild, nutty, earthy flavor, similar to roasted chickpeas (yum). The outer layers have a light crisp from frying, while the insides are soft and creamy. A splash of lemon juice really adds some brightness to the finished dish. If using stock, the panelle takes on a more savory flavor.
While the texture won't be quite the same, you can certainly air-fry them. Heat an air fryer to 375°F. Spray the panelle with a little oil spray and air-fry about 10-12 minutes until golden brown. You can see the difference between the two below.
More Italian recipes
Buon appetito!
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📖Recipe
Sicilian Panelle (Italian Chickpea Fritters)
Equipment
- medium pot (preferrably stainless steel)
- metal whisk and silicone spatula
- quarter baking sheet or 9x13-inch baking pan
- parchment paper
- slotted spoon or spatula
- paper towels
Ingredients
- ½ cup broth or stock (vegetable or chicken) preferably unsalted
- 1½ cups water
- ½ teaspoon Kosher or fine sea salt, plus more for serving
- 1 cup chickpea flour (finely ground) also known as garbanzo bean, besan, or gram flour (not graham flour)
- ¼ teaspoon freshly ground black pepper
- 3 tablespoon diced fresh herbs such as parsley or chives
- vegetable or other oil for frying
- lemon wedges for serving
- Pecorino Romano for serving, optional
Instructions
- Prepare your pan: Line a quarter sheet pan with parchment paper or lightly oil a 9 by 13-inch baking pan and set aside.
- Add the water, stock, and salt to a medium pot. Gradually whisk in the chickpea flour, adding 2 to 3 tablespoons at a time. Continue whisking constantly to prevent lumps. This step should take about 2 minutes- the mixture will become smooth and slightly foamy.½ cup broth or stock (vegetable or chicken), 1½ cups water, ½ teaspoon Kosher or fine sea salt, plus more for serving, 1 cup chickpea flour (finely ground)
- Return the pot to the stove over medium heat. Whisk continuously as the mixture begins to thicken. Once it reaches a ribbon-like consistency (when it falls from the whisk in thick, steady strands), switch to a silicone spatula, as the batter will start to stick to the whisk. Continue stirring until the mixture is fully thickened and resembles creamy mashed potatoes, about 7 minutes in total.
- Stir in the pepper and herbs until well combined. Pour the hot batter into the prepared pan and spread it out evenly. Place the pan, uncovered, in the refrigerator for at least 30 minutes to firm up.¼ teaspoon freshly ground black pepper, 3 tablespoon diced fresh herbs such as parsley or chives
- Remove the pan from the fridge and slice the panelle into even pieces- squares, rectangles, or your desired shape. In a large, high-sided skillet, pour in enough oil to reach a depth of ½ inch. Heat the oil over medium heat until it reaches about 350°F (or until a small piece sizzles immediately when added).vegetable or other oil for frying, lemon wedges for serving, Pecorino Romano for serving, optional
- Carefully place 3 to 4 panelle into the hot oil, being careful not to overcrowd the pan. Fry until golden brown and slightly puffed in the center, about 2½ to 3 minutes, turning once. Use a slotted spoon to transfer them to a paper towel-lined plate to drain. Repeat with the remaining pieces, adjusting the heat as needed. Sprinkle with additional salt and serve immediately.
Notes
- A stainless steel pot and a metal whisk are preferred to avoid lumps in the batter (non-stick coatings may become damaged in the process of whisking).
- When spreading the batter, it should be thin (about ¼ inch).
- You can slice the panelle into any shape you want (squares, rectangles, triangles, rounds, or sticks).
- Make sure to add enough oil to the pan so that the panelle can freely float in the oil. If you don't add enough oil, the panelle will "pan-pry" and lose their signature puff.
- For a deeper flavor, fry with a mixture of extra-virgin olive oil and vegetable oil.
- If making a large batch of panelle, heat the oven to 200°F, then add the cooked panelle to a baking sheet lined with a wire rack while you continue to fry the remaining fritters.
- Panelle can be stored in an airtight container for 4 days in the fridge. To reheat, simply pan-fry the fritters with a little oil or pop them in the oven at 350°F for 5-7 minutes until heated through.
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
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