Panelle are, together with cazzilli and arancine, the most famous Sicilian street food, and that is why I immediately knew I had to feature them on the menu of the Sicilian Street Food New Year’s Eve Party I organised for this month’s Foodbuzz 24×24 event! They are delicious on their own when eaten hot, but they become the best fast food if eaten in a warm Mafalda roll. It is a dish of Arab origin, like many others in the area and they are so easy to make, you may not believe me… but I have pictures to prove it! 😉 Would you believe that all you need is chickpea flour and water?? Read on to see how these 2 simple ingredients transform into such an amazing treat!
Recipe adapted from Ricette di Sicilia
300 gms – 10.5 oz. chickpea flour
900 ml – 30.5 oz. water
Salt & Pepper to taste
1 tbsp parsley, chopped
Vegetable oil for deep frying
Mix the flour and water together in a pot, making sure too break all the lumps. TIP: if you still get lumps, use a hand mixer to stir well and dissolve them. Add salt and pepper and put the pot on the fire, stirring continuously with a wooden spoon. It is just like making polenta. You will need to obtain a creamy mixture (it will happen pretty fast). Add the chopped parsley, mix and turn the fire off.
Quickly spread the mixture on flat plates/trays with a wooden spoon. Make sure the sheet of cheakpea mixture is thick 2-3 mm – 0.1 inch and not more. Let them cool down completely, then cut them with a knife and put them on a clean plate.
You can also put them one on top of the other as they do not stick.
Keep them in the fridge until it is time to fry them. NOTE: do not make panelle more than 24 hours prior to frying them as they get spoiled quickly.
Deep fry them until golden in hot vegetable oil and serve HOT with a sprinkle of salt and pepper inside a warm Mafalda roll (or any other white bread).