Crispy on the outside, soft in the middle – this Sicilian panelle recipe is one of the most iconic street foods from Palermo. Traditionally deep-fried and served in a crusty roll, panelle are savoury chickpea fritters made with just a few simple ingredients – and they’re naturally gluten-free and high in plant-based protein.
If you’ve ever strolled through a Sicilian market, chances are you’ve seen (or tasted!) these golden fritters fresh from the fryer. My version is oven-baked, so you get all the flavour and crispness without using a pan of hot oil. It’s a lighter twist on the traditional recipe, but still delivers on taste.
This easy chickpea flour recipe is a great gluten-free alternative to bread or crackers. You can serve panelle as an appetiser, snack, or in the classic Sicilian sandwich. The best part? They store well and reheat beautifully in the air fryer the next day – even crispier than before. If you’re looking for an easy, authentic Sicilian panelle recipe, this baked version is a must-try.
What Are ‘Panelle’?
Panelle are thin chickpea flour fritters that originated in Palermo, the capital of Sicily.
They’re made by cooking chickpea flour with water, salt, and parsley until thickened, then setting the mixture, slicing it, and frying or baking until crisp. The result? Golden, savoury slices that are crispy on the outside and creamy inside—perfect eaten hot and fresh.
Traditionally served in a sesame roll (pane e panelle)—a must-try street food when visiting Palermo. People often top panelle with a squeeze of lemon and sometimes add crocchè (mashed potato fritters) for the ultimate comforting combo. Chickpea flour gives them their naturally gluten-free, high-protein, high-fibre goodness. In Sicily, street vendors sell them from carts called friggitorie, especially around busy markets and coastal areas.
Ways to Enjoy ‘Panelle’
Panelle are super versatile – here are a few of my favourite ways to enjoy them:
- As a snack or appetiser: Serve hot with a pinch of sea salt and a squeeze of lemon. So simple, so good.
- In a sandwich (Palermo-style): Add them to a soft bread roll or ciabatta with lemon juice, a crack of black pepper, and maybe a few slices of aubergine or tomato.
- With dips: Try them with hummus Carrot Hummus, tzatziki, or a yoghurt-tahini sauce for a light lunch or sharing platter.
- As a gluten-free bread alternative: Use them like crackers alongside a bowl of soup Winter White Soup or salad Beetroot & Feta Salad
- Reheated and extra crispy: Honestly, they’re even better the next day after 5 minutes in the air fryer—perfect for a quick snack or lunchbox addition.
Once you start making them, you’ll find they go with just about everything!
Tips
- Use a whisk: When making this Sicilian panelle recipe, add the water slowly and whisk well to avoid any lumps. Chickpea flour can clump easily, so this step is key for a smooth batter.
- Keep stirring on the heat: Once the batter is on the stove, stir constantly until it thickens. This ensures it cooks evenly and doesn’t stick to the pan.
- Let it set properly: After cooking, transfer the chickpea mixture into a loaf tin and let it cool completely before slicing. This helps it firm up and makes slicing easier.
- Bake or air fry: Traditional panelle are deep-fried, but my healthier baked version still gives a delicious crispy finish. If you’re reheating leftovers, pop them in the air fryer for 5 minutes at 200C—they’re even better the next day!
- Serve hot: Like many Sicilian street foods, panelle are best enjoyed warm and freshly cooked. The texture and flavour are at their peak straight from the oven or air fryer.
- Try the authentic way: In Palermo, pane e panelle is a famous street food sandwich—panelle slices served in a soft bread roll with a squeeze of lemon juice. According to the BBC Travel guide on Sicilian street food, pane e panelle is one of Palermo’s most beloved snacks, typically served in a soft bread roll with a squeeze of lemon.
Swaps
Chickpea flour: This is essential to the recipe – no swaps here, but it’s also sold as gram flour in many supermarkets.
Fresh parsley: You could use coriander or dill for a different flavour profile, but parsley is the traditional herb.
Extra virgin olive oil: Any neutral oil will work, but EVOO gives the best flavour, especially in Italian recipes.
Storage
Fridge: Store cooled slices in an airtight container for up to 3 days.
Freezer: I don’t recommend freezing panelle – they lose their texture once thawed.
To reheat, simply air fry at 200°C for 5 minutes. They come out even crispier and tastier the next day!
More Chickpea Flour Recipes
Panelle Recipe (Sicilian Chickpea Fritters)
Ingredients
- 200 g chickpea flour, (=gram flour)
- 2 handful of fresh parsley, chopped
- 1 tsp salt
- black pepper, to taste
- extra virgin olive oil
Instructions
- In a saucepan whisk chickpea flour, salt, pepper and mix.
- Add 600ml of water slowly and mix until you form a smooth and liquid batter.
- Cook over low heat, stirring constantly, until thick.
- Stir in chopped parsley and mix.
- Transfer into a loaf tin and let it set.
- Slice into thin pieces and place on a baking tray.
- Brush with oil on both sides and bake at 200C for 18 minutes, flipping halfway through.
- Enjoy straight away, I love them on their own (as a snack, appetiser or bread/cracker substitute) but in Sicily they are traditionally used as a filling for sandwiches.
Video
Notes
- This panelle recipe is naturally gluten-free, made with just chickpea flour, water, herbs, and seasoning—no eggs, breadcrumbs or flour needed.
- Traditionally served in Sicily as a sandwich filling, I love it on its own as a savoury snack, appetiser, or a crunchy bread alternative.
- It’s best eaten fresh, but you can reheat leftovers in the air fryer to bring back the crispiness—they’re even better the next day!