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Panelle Siciliane Fritte
(Sicilian Chickpea Fritters)
Serves 4


225 gr. or 8 oz. chickpea flour
3 cups or 750 ml. water
Handful fresh parsley, finely chopped
vegetable oil for frying
freshly ground black pepper


1. In a saucepan, bring water to a boil. Lower heat and gradually add the
chickpea flour in a slow and steady stream.

2. Add parsley, salt and pepper, stirring consistently to avoid the formation of lumps.

3. Cook over low- medium heat for 15 minutes or until the chickpea mixture has
thickened and begins to transition away from the sides of saucepan.

4. Pour into a sheet that is lightly oiled and spread mixture evenly to a 6mm or ¼”
thickness. Allow to cool for approximately 1 hour, then cut into rectangles.

5. In a saucepan, filled with enough oil for deep frying and a temperature of 350°f.
Fry 4 panelle at a time for at least 1- 1½ minutes or until crispy and golden in

6. Remove from pan with a slotted spoon and place on a plate lined with a paper
towel to absorb the excess oil.

7. Can be served hot in a panino or as a snack or appetizer with lemon wedges.

EVOO = Extra Virgin Olive O

Chef; Gianni Ceschia
Culinary Studio
91 Friuli Crt.Un #13
Woodbridge, Ont.