The “panelle” are the typical Sicilian Street Food.
The panino with panelle is a snack that you can find only in Palermo.
I remember, afternoons in Palermo, eating panini with panelle during college.
The panelle date back to Arab rule in Sicily, although some say they date back to the Era of the Roman Empire and which were cooked on the stone and only in the late Middle Ages that we began to fry the panelle.
- 240g of chickpea flour (2 cups)
- 720ml of water (3 cups)
- 1/2 tablespoon salt
- black pepper
- peanut oil for frying
- Put the chickpea flour in a large bowl and slowly add the water, beating well and quickly with a whisk, so as not to form lumps, and instead, forming an aqueous mixture.
- Add pepper, and whisk.
- Pour the mixture into a pot, add the salt and cook over medium heat, beating quickly with a whisk.
- After 3-5 minutes of cooking add the parsley while continuing to mix.
- As soon as the mixture becomes thicker, replace the whisk with a wooden spoon, always mixing the mixture so that it does not stick to the bottom of the pot.
- At the first boil of the mixture turn off the heat and pour it on a marble surface and with a spatula spread the mixture bringing it to a height of 3-5 mm at most.
- Allow cooling completely.
- Once the mixture has cooled, cut Panelle chickpea into rectangles of about 5 (2 inches) centimeters by 7 (~3 inches).
- Fry the panelle in abundant peanut oil.
- Serve hot, with some lemon slices.
If you do not have a marble table, pour the mixture on the
baking sheet, cover it with another baking sheet paper, and flatten with a
rolling pin into a very thin layer.
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Amount Per Serving Calories 53Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 168mgCarbohydrates 7gFiber 1gSugar 1gProtein 3g