This is 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.
- 500 g of chickpea flour 17.7 oz
- 1.5 L of water 0.4 gal
- 1/2 tablespoon salt
- parsley or fennel to taste
- peanut oil
- Mix chickpea flour with water in a pan at room temperature, being careful not to form lumps.
- Season with salt and pepper, and cook over at low flame, stirring well, until the mixture comes cleanly from the pan.
- After about 15 minutes, quickly pour the mixture on a wet marble table* and flattened the dough with a straight, steel spatula to make it as thin as possible.
- When the mixture is cold, cut it into squares of about 10 x 5 cm (4 x 2 incand fry them in hot vegetable oil.
- Draining the panelle as soon as the surface is lightly browned.