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!