About this recipe:Panelle are the king of Sicilian street food! Humble yet tasty chickpea fritters, which locals traditionally eat inside a soft bun. Vegan, vegetarian and gluten free, they're perfect to serve at your next dinner party in lieu of crackers with dips. Wonderful with cold beer or wine.
Makes: 40 panelle
500g chickpea flour
salt and pepper to taste
1 tablespoon chopped fresh parsley, or to taste
vegetable oil for deep frying
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Method Prep:10min › Cook:20min › Ready in:30min
Place the chickpea flour and some salt in a large saucepan over low heat. Pour in the water, a little at a time while whisking to prevent lumps.
Once the mix is smooth and creamy, increase to medium heat and bring to the boil. Simmer for 15 minutes, stirring continuously, until the mix starts separating from the sides of the pan.
Add a bit of pepper and the parsley. Adjust salt if needed.
Pour the mix into a swiss roll tin or roasting tin so that it forms a layer approximately 5mm thick. Let cool.
Once cool, the mix will harden. Slice into 5x6cm rectangles.
Heat the vegetable oil until hot. Deep fry the rectangles, few at the time. Drain on a kitchen paper and serve hot.
Panelle is an humble street food, traditionally served in a soft bun (pane e panelle) as a simple and filling lunch. You can serve in lieu of crackers with any dip, and with grilled vegetables or pickles.