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Panelle Recipes – Sicilian Street Food

Panelle Recipes – Sicilian Street Food

5 from 4 votes
Prep Time 5 mins
Cook Time 15 mins
Additional Time 1 hr
Total Time 1 hr 20 mins
Course Sicilian Street Food
Cuisine Italian


  • 240 g of chickpea flour 2 cups
  • 720 ml of water 3 cups
  • 1/2 tablespoon salt
  • black pepper
  • parsley
  • peanut oil for frying


  • Put the chickpea flour in a large bowl and slowly add the water, beating well and quickly with a whisk, so as not to form lumps, and instead, forming an aqueous mixture.
  • Add pepper, and whisk.
  • Pour the mixture into a pot, add the salt and cook over medium heat, beating quickly with a whisk.
  • After 3-5 minutes of cooking add the parsley while continuing to mix.
  • As soon as the mixture becomes thicker, replace the whisk with a wooden spoon, always mixing the mixture so that it does not stick to the bottom of the pot.
  • At the first boil of the mixture turn off the heat and pour it on a marble surface and with a spatula spread the mixture bringing it to a height of 3-5 mm at most.
  • Allow cooling completely.
  • Once the mixture has cooled, cut Panelle chickpea into rectangles of about 5 (2 inches) centimeters by 7 (~3 inches).
  • Fry the panelle in abundant peanut oil.
  • Serve hot, with some lemon slices.     


If you do not have a marble table, pour the mixture on the baking sheet, cover it with another baking sheet paper, and flatten with a rolling pin into a very thin layer.
Keyword panelle
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