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An image showing Panelle in a paper cone, served with slices of lemon.
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5 from 1 vote

Panelle Recipe (Sicilian Chickpea Fritters)

A popular Sicilian street food, Panelle (Sicilian Chickpea Fritters) can also be served as an appetizer, a snack, or as a panelle sandwich. Hot, crispy and delicious!
Prep Time30 mins
Cook Time30 mins
Resting Time1 hr 30 mins
Total Time2 hrs 30 mins
Course: Appetizer
Cuisine: Italian
Servings: 6
Calories: 376kcal
Author: Neriz


  • 2 cups chickpea flour
  • 1 tsp salt
  • 1/4 tsp ground black pepper, (plus more for serving)
  • 1/4 cup fresh parsley, chopped, (plus more for serving)
  • 2/3 cup oil, for frying
  • lemon, for serving (optional)


Preparing panelle dough:

  • Using a medium-sized pan, combine salt and 3 cups of water. 
  • Add chickpea flour and whisk until there are no lumps.
  • Place the pan over medium-high heat and keep whisking.
  • After 3 minutes, add the ground black pepper and continue whisking.
  • Wait for about 4 more minutes, and you will start seeing it thicken.  Test this by lifting your whisk, and you will see bits attached to it.
  • Adjust heat to medium-low and continue mixing for 9 more minutes.  You can switch to a wooden spoon or spatula anytime from this point on because the whisk is not sturdy enough to handle the dough.
  • Take the saucepan off the heat and add the chopped parsley. 
  • Mix, then transfer the dough into a loaf tin.
  • Use your hand to flatten the top of the dough while gently pressing.
  • Set the tin aside, uncovered to cool and solidify -- at least sixty to ninety minutes. (Room temperature is sufficient.)

Preparing chickpea fritters:

  • When the dough is ready, turn the loaf tin over to remove it.
  • Cut into half, then quarter, and then slice into about 1/2-centimeter thick and slice across to cut a triangle.
  • Using a saucepan, heat oil over medium-high heat.
  • Once the oil is ready, start frying the chickpea fritters, placing them on top of kitchen paper after to drain any excess oil.
  • Serve with a squeeze of lemon and a dash of ground black pepper.

Making panelle sandwich:

  • Slice a bun or a bread roll in half and add one layer of panelle on the bun's lower part.
  • Add a dash of ground black pepper and fresh parsley, then add another layer of chickpea fritters --- repeating it for at least three layers.
  • On the top layer, squeeze some fresh lemon and cover with the top bun.
  • Serve.



  • Cook's TIp#1: Do not hesitate to use a spatula or wooden spoon once the chickpea flour becomes too thick for the metal whisk.
  • Cook's Tip #2: No need to refrigerate the dough when cooling it.Setting it aside at room temperature is enough, even makes it drier since there is no extra moisture from the cold.
  • Cook's Tip #3: Feel free to cut it in any shape you want. But try to keep it no less than half a centimeter thick, or it might be a bit of a challenge to handle during frying.
  • Cook's Tip #4: You can use a rectangular baking tray (sheet tray) to flatten the dough instead of a loaf tin.It cools it faster, but you have to be quick in flattening the dough before it becomes hard.
  • FAQ #1: You can prepare it in advance and keep the panelle dough in the refrigerator for no more than 24 hours, but do not cover it once it's in the fridge.
  • FAQ #2: Reheating it will turn it soggy; panelle should be eaten straight out of the fryer!


Calories: 376kcal | Carbohydrates: 23g | Protein: 9g | Fat: 28g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 415mg | Potassium: 353mg | Fiber: 4g | Sugar: 4g | Vitamin A: 227IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 2mg