PANELLE (SICILIAN CHICKPEA FRITTERS)
Panelle are the king of Sicilian street food! Humble yet tasty chickpea fritters, which locals traditionally eat inside a soft bun. Traditionally served in a soft bun (pane e panelle) as a simple and filling lunch. Vegan, vegetarian, and gluten free, they're perfect to serve at your next dinner party in lieu of crackers with dips, or with grilled vegetables or pickles. Wonderful with cold beer or wine.
Provided by lacucinadinadia
Time 1h10m
Yield 40
Number Of Ingredients 6
Steps:
- Place chickpea flour and some salt in a large saucepan over low heat. Pour in water, a little at a time, while whisking to prevent lumps.
- Once mixture is smooth and creamy, increase to medium heat and bring to a boil. Reduce heat and simmer for 15 minutes, stirring continuously, until the mix starts separating from the sides of the pan.
- Add parsley and a bit of pepper. Adjust salt if needed.
- Pour chickpea mixture onto a greased baking sheet. Spread evenly to form a 1 1/2 inch thick layer. Refrigerate until mixture has hardened, at least 30 minutes.
- Slice chickpea mixture into 1 1/2- x 2-inch rectangles.
- Heat vegetable oil in a deep pot until 250 degrees F (120 degrees F). Drop a few rectangles at a time into the hot oil and deep fry until crispy, 3 to 4 minutes. Drain on paper towels and serve hot.
Nutrition Facts : Calories 44.9 calories, Carbohydrate 4.1 g, Fat 2.7 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 0.3 g, Sodium 1.1 mg, Sugar 0.7 g
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Grace Sauraha
[email protected]These panelle were amazing! I've never had anything like them before. The flavor was incredible, with the chickpeas, parsley, and garlic all coming through perfectly. The texture was also great, with a crispy crust and a soft, fluffy interior. I will
Shakil Talukder
[email protected]I was really excited to try this recipe, but unfortunately, my panelle didn't turn out very well. The fritters were too dense and didn't have a crispy crust. I'm not sure what went wrong, but I'm going to try making them again using a different recip
ayesha Kashaan
[email protected]These panelle were delicious! I made them for a party and they were a big hit. Everyone loved the crispy exterior and the soft, fluffy interior. The flavor was also very good, with the chickpeas, parsley, and garlic all coming through nicely. I will
Khizer Ali
[email protected]I made these panelle for dinner tonight and they were a big hit with my family. Everyone loved the crispy crust and the soft, fluffy interior. The flavor was also very good, with the chickpeas, parsley, and garlic all coming through nicely. I will de
Ibrahim Afridi
[email protected]These panelle were a bit bland for my taste. I think I would have liked them better if I had added more salt and pepper. The texture was good, but the flavor was just a bit too mild.
izza khan
[email protected]I've been looking for a good panelle recipe for a while now and I'm so glad I found this one. These fritters were absolutely delicious! They were crispy on the outside and soft and fluffy on the inside. The flavor was also perfect, with just the righ
Ch M Aslam Gujjar
[email protected]These panelle were a little too greasy for my taste. I think I would have liked them better if they had been fried for a shorter amount of time. The flavor was good, but the texture was a bit too oily.
Eshudoll doll
[email protected]I made these panelle for lunch today and they were delicious! They were easy to make and the flavor was spot-on. I especially liked the crispy crust and the soft, fluffy interior. I will definitely be making these again.
Sadaf Subtain
[email protected]These panelle were amazing! I've never had anything like them before. The flavor was incredible, with the chickpeas, parsley, and garlic all coming through perfectly. The texture was also great, with a crispy crust and a soft, fluffy interior. I will
Meagan Meyer
[email protected]I was really excited to try this recipe, but unfortunately, my panelle didn't turn out very well. The fritters were too dense and didn't have a crispy crust. I'm not sure what went wrong, but I'm going to try making them again using a different recip
Sidra Hussain
[email protected]These panelle were delicious! I made them for a party and they were a big hit. Everyone loved the crispy exterior and the soft, fluffy interior. The flavor was also very good, with the chickpeas, parsley, and garlic all coming through nicely. I will
Hocem Iboud
[email protected]I've made panelle many times before, but this recipe is by far the best. The fritters were perfectly cooked, with a golden-brown crust and a tender interior. The flavor was also excellent, with a nice balance of chickpea, parsley, and garlic. I highl
md sujon hossen
[email protected]These panelle were a hit with my family! They were crispy on the outside and soft and fluffy on the inside. The flavor was spot-on, with the chickpeas, parsley, and garlic all coming through nicely. I will definitely be making these again.