This easy recipe for Chick Pea Fritters uses chick pea flour and lots of veggies! They’re crispy, salty, and also vegan and gluten free! A great way to get kids to eat their vegetables.
These delicious little fried nubbins are known in Italy as panelle. This is my version. Panelle are essentially fritters made from a thick batter consisting of chick pea flour and water. They originated in Sicily and are commonly sold as a snack throughout the streets of Palermo. They’re crispy on the outside, soft and creamy on the inside. Traditionally they’re fried in olive oil, which gives them a deep, rich flavor.
Panelle are really simple to make. You can keep them plain, as you’ll usually find them in Italy, or you can gussy them up with different herbs, spices and flavorings. I like to add in a few veggies for a little boost of nutrition, but also for additional flavor and texture. Oh, and speaking of nutrition, did I mention these happen to be totally vegan and gluten free? Yep. They’re also naturally soy free, nut free, egg free and make a great option to serve to anyone with food allergies or dietary restrictions. Yay!!
Panelle are also great to serve to anyone without any dietary restrictions. That’s what makes these little guys so amazing. They’re loaded with protein, fiber and vitamins, but they just taste like fun, yummy treats. Are they the perfect food? They very well just may be.
One Year Ago: Salted Vanilla Bean Butter Cake
Serves 8-10 as an appetizer
- 1/2 small red onion, minced
- 1 carrot, grated
- 2 cups fresh spinach, finely chopped
- 1 tablespoon fresh rosemary, minced
- 2 cups chickpea flour
- 3 cups water
- 1 tbsp kosher salt, plus more for sprinkling
- 2 tablespoons extra virgin olive oil, plus plenty more for frying
- Rub the bottom of a 9×13 inch baking dish with olive oil. Combine the onion, carrot, spinach, rosemary, chickpea flour, water, salt, and olive oil in a medium saucepan and whisk until no lumps remain.
- Place the pot over medium heat and and continue to whisk until mixture starts to become thick. Swap out the whisk for a rubber spatula and continue stirring until the mixture is very thick, about 8-10 minutes.
- Pour the mixture into the prepared baking dish, then spread it out into an even thickness. Work quickly, as the mixture will start to seize up and become hard to spread. Transfer the baking dish to the refrigerator until the mixture is totally cooled and solidified, about 2 hours.
- Remove from refrigerator, invert it on to a cutting board and slice into whatever shape you’d like.
- Heat abut 1/2-1 inch of olive oil in a large saute pan over medium high heat (cast iron works best). Place several pieces in the pan, but be careful not to overcrowd it. Fry until golden brown, then flip and cook until browned on the other side. Remove the panelle and place them on paper towels to drain, then immediately sprinkle with salt while they’re still hot. Repeat with the remaining panelle and serve immediately.
- Leftovers can be stored in an airtight container in the refrigerator and then be reheated in a 400 degree oven for about 10-15 minutes.