An icon of typical Sicilian streed food, especially Palermo,
are the Sicilian panelle. It is an ancient recipe that dates
back to the Roman era in Sicily. These are chickpea flour
pancakes and are found everywhere in the characteristic
alleys of our beautiful island. They have a very particular,
irresistible flavor and an aromatic and spicy scent.
Here is the original recipe!
500 gr chickpea flour
1,5 lt of water
1 level teaspoon of salt
q.s. chopped parsley (or fennel seeds)
2 liters of olive oil or peanut seeds for frying
Slowly mix the chickpea flour with the water, stirring well with a whisk to avoid lumps.
When the flour begins to become liquid, you can add
the rest of the water all at once. Add the salt and put
the pot over medium heat.
Within a couple of minutes the flour will begin to thicken becoming
heavier. Add the chopped parsley and fennel seeds.
Keep stirring for a few minutes until the water is completely absorbed.
Pour the mixture into a loaf pan that you have brushed
with olive oil. Let cool, cover with plastic wrap and place in the fridge.
The next day, remove the dough from the mold and cut it into thin slices with a
big knife. To facilitate the operation, grease the blade of the knife with oil.
Heat the oil and when it is hot (about 180 °) dip a couple of panelle into the hot oil.
In a couple of minutes, your panelle will be golden. Drain on absorbent paper
and add the salt.
Your Sicilian panelle are ready and should be enjoyed hot. If you want, you can add
some lemon juice.