Panelle (Sicilian Chickpea Flour Fritters)

Panelle are Sicily’s beloved chickpea flour fritters, crisp on the outside and soft within. They come together with just a handful of pantry staples and make a perfect Mediterranean-style appetizer or snack.

Ingredients

• 2 cups (240g) chickpea flour
• 4 cups (950ml) water
• 1 tsp fine sea salt
• 2 tbsp chopped fresh parsley
• Freshly ground black pepper
• Neutral oil, for frying
• Lemon wedges, for serving

Instructions

1. Cook the batter
   In a saucepan, whisk chickpea flour into cold water until smooth. Add salt and cook over medium heat, whisking constantly, for 8-10 minutes until thick and glossy, like polenta.
2. Stir in parsley
   Off the heat, stir in the parsley and a generous grind of black pepper.
3. Spread and chill
   Pour the batter onto a parchment-lined baking sheet, spreading to about 1/4 inch thickness. Cover and refrigerate at least 2 hours, until firm.
4. Cut into shapes
   Once firm, cut the chickpea slab into small rectangles or triangles.
5. Fry until golden
   Heat about 1 inch of oil in a skillet to 350°F (175°C). Fry the panelle in batches for 2-3 minutes per side, until golden and crisp.
6. Drain and serve
   Drain on paper towels and serve hot with lemon wedges, plain or tucked into a soft roll.

In Palermo, panelle are street food royalty, often eaten stuffed inside a sesame bun.