This recipe sat lazily on my desk for a long time, waiting patiently to be tested and finally shared. A true staple of Sicilian street food, humble in its ingredients yet deeply satisfying, it represents the essence of traditional home cooking. After enjoying more than a fair share of these golden fritters—perhaps paired with a small glass of homemade liqueur—the time has come to pass along the instructions that make them so irresistible. Let’s see how to make them.
Vegan
Traditional
Sicilian
Vegan
Sicilian Panelle
Sicilian panelle are thin chickpea flour fritters typical of Palermo street food. Crispy on the outside and soft inside, they are simple, affordable, and full of flavor.
Ingredients
- Chickpea flour 500 g
- Water 1.5 l
- Salt to taste
- Black pepper to taste
- Chopped parsley to taste
- Vegetable oil for frying
Tools
- Saucepan
- Wooden spoon
- Knife
- Frying pan
Instructions
- Dissolve the chickpea flour in cold water, stirring well to avoid lumps.
- Season with salt and pepper and cook over low heat for about 40 minutes, stirring constantly.
- Stir in the chopped parsley once cooked.
- Spread the mixture onto plates or a damp marble surface in a layer about 0.5 cm thick.
- Once cooled, cut into the desired shapes.
- Deep-fry in hot oil until golden.
Nutritional values (per serving)
Calories
320 kcal
320 kcal
Fat
14 g
14 g
Carbohydrates
38 g
38 g
Protein
11 g
11 g
Sugar
2 g
2 g
Fiber
6 g
6 g
Sodium
220 mg
220 mg
This post is also available in: Italiano (Italian)
