📝 About This Recipe
Transport yourself to the vibrant markets of Sicily with Pane e Panelle, the ultimate expression of Palermitano street food. These golden, crispy chickpea fritters are tucked into a soft, sesame-crusted roll, offering a delightful contrast of textures and a nutty, savory depth. It is a humble yet magnificent vegan-friendly masterpiece that captures the sun-drenched flavors of the Mediterranean in every bite.
🥗 Ingredients
The Panelle (Chickpea Fritters)
- 500 grams Chickpea flour (sifted to avoid lumps)
- 1.5 liters Water (room temperature)
- 1 tablespoon Fine sea salt
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/2 cup Fresh flat-leaf parsley (finely chopped)
- 1 liter Vegetable oil (for deep frying, preferably peanut or sunflower oil)
The Bread and Assembly
- 6 pieces Mafalde or Scalette rolls (traditional Sicilian sesame-seeded bread)
- 2-3 pieces Fresh lemons (cut into wedges for serving)
- 250 grams Ricotta cheese (optional, for 'maritata' style)
- 50 grams Caciocavallo cheese (shaved, optional for 'maritata' style)
👨🍳 Instructions
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1
In a large, heavy-bottomed pot, whisk together the sifted chickpea flour and room temperature water gradually to ensure there are no lumps.
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2
Add the sea salt and black pepper to the mixture and place the pot over medium heat.
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3
Cook the mixture, stirring constantly with a sturdy wooden spoon. As it heats, it will begin to thicken significantly; keep stirring vigorously to prevent it from sticking to the bottom.
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4
Continue cooking for about 15-20 minutes until the mixture is very thick and starts to pull away from the sides of the pot, similar to polenta.
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5
Stir in the finely chopped parsley at the very end until evenly distributed, then remove from heat.
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6
While hot, spread the mixture onto a flat, lightly greased marble surface or into a rectangular baking tin lined with parchment paper. Smooth it out to a thickness of about 5mm (1/4 inch).
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7
Allow the chickpea paste to cool completely at room temperature for at least 2 hours until it is firm and set.
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8
Once set, cut the mixture into rectangles (roughly 5x10 cm) or squares. Traditionally, they are shaped into small rectangles that fit perfectly inside the rolls.
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9
Heat the vegetable oil in a deep fryer or heavy skillet to 180°C (350°F).
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10
Fry the panelle in small batches to avoid crowding the pan. Cook for 2-3 minutes per side until they are golden brown and crispy.
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11
Remove the panelle with a slotted spoon and drain them on paper towels to remove excess oil.
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12
Slice your sesame rolls in half. While the panelle are still piping hot, stuff 3 to 4 slices into each roll.
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13
Squeeze a generous amount of fresh lemon juice over the fritters inside the sandwich and sprinkle with an extra pinch of salt if desired. Serve immediately.
💡 Chef's Tips
Sift the chickpea flour carefully; any lumps left at the start will remain in the finished fritter. Constant stirring is the secret—don't stop, or the bottom will burn before the flour is cooked through. If you don't have a flat tray, you can pour the hot mixture into a cylindrical container (like a clean Pringles can or glass) to create round panelle slices. Ensure the oil is at the correct temperature (180°C); if it's too low, the panelle will absorb too much oil and become greasy. For a truly authentic 'maritata' (married) version, add a dollop of fresh ricotta and shaved Caciocavallo cheese.
🍽️ Serving Suggestions
Serve with a cold Sicilian lager or a crisp Grillo white wine to cut through the richness. Pair with 'Cazzilli' (Sicilian potato croquettes) for the ultimate street food platter. A side of pickled vegetables (giardiniera) adds a nice acidic crunch to the meal. Always serve with extra lemon wedges—the acidity is essential to balancing the chickpea flavor. Enjoy as a mid-day snack or a casual lunch while standing up, just like they do in Palermo.