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Italian

Panelle

Palermo's famous chickpea fritters: a thick chickpea-flour batter cooked until it pulls from the pan, spread thin, cooled, cut into squares and fried crisp. Eaten hot with a squeeze of lemon, or stuffed into a sesame roll.

SnacksSidesVegan8g+ fibre
40 min15 prep · 25 cookMedium753 kcalper serving
Panelle

Method

  1. Put 80 g of chickpea flour in a heavy saucepan off the heat and whisk in 240 ml of cold water a little at a time, along with 0.5 tsp of fine sea salt and 1 pinch of black pepper. Whisk until absolutely smooth; if any lumps remain, pass the batter through a fine sieve. Lumps at this stage never disappear later.
  2. Set the pan over medium heat and stir constantly with a wooden spoon, scraping the base and corners. After 5-6 minutes it will thicken suddenly; keep stirring vigorously for a further 8-10 minutes until the paste is glossy, comes away from the sides of the pan in one mass and a spoon stands briefly upright in it.
  3. Take the pan off the heat and beat in 1 tbsp of finely chopped flat-leaf parsley while the paste is still very hot.

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Per serving

753kcal
18gprotein
51gcarbs
54gfat
10gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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