Panelle (Sicilian Chickpea Fritters)
These crispy Sicilian chickpea fritters, called Panelle, are simple to make and even easier to eat! They're golden and crispy on the outside with a tender, creamy center that will melt in your mouth. These traditional fritters are made with just chickpea flour, water and salt, then sliced and fried until golden brown.
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You Will Love These Chickpea Fritters (Panelle)
I adore panelle! We ate so many of them in Sicily and loved comparing different versions from local street vendors. The quality really varies!
Sometimes they're hot, crisp, and tender, but other times they’re soggy, oily, and bland. For such a simple, basic recipe, the technique really makes all the difference!
What is Panelle?
Panelle are traditional Sicilian fritters made from chickpea flour, water and salt, believed to date back to the Middle Ages. They originated in Palermo, where they're sold as a popular street food and are staple of Sicilian cuisine.
These chickpea fritters are often served in a crusty roll as a panelle sandwich (pane e panelle), sprinkled with sesame seeds and finished with a squeeze of lemon juice.
Panelle are similar to farinata, a chickpea flatbread from Northern Italy. The only difference is the panelle recipe is fried, while farinata is baked, but they have a similar texture and flavor.
Want more classic Sicilian recipes? Try these beloved classics, like my crispy arancini with meat sauce, traditional pasta alla Norma with eggplant and pesto alla Trapanese with almonds and tomatoes.
Why This Recipe Works
- A typical Sicilian street food made easily at home!
- Made with just four simple ingredients, it's a great pantry recipe.
- The simple, traditional technique ensures a creamy interior and crisp, golden edges once fried.
Panelle Recipe Ingredients
Chickpea Flour - Also known as garbanzo bean flour, this is the star ingredient in panelle. It's just garbanzo beans ground up into a fine flour. It’s creates the signature savory flavor and texture of these chickpea flour fritters. Look for it in the baking aisle of most grocery stores, health food stores, or online.
Oil - I prefer frying in olive oil, since it adds and flavor to the panelle. Use regular olive oil, not extra virgin, or another neutral oil with a higher smoke point for frying.
Salt - A generous pinch is essential for bringing out the nutty flavor of the chickpea batter, but finish with flaky sea salt for extra pop.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Medium or large saucepan
- Wooden spoon
- Half sheet pan or cookie sheet
- Parchment paper
- Offset spatula or knife
- Large skillet or cast iron pan
- Slotted spoon
- Digital thermometer (optional)
How to make Chickpea Fritters
- Line a half sheet pan (18"x13") or cookie sheet with parchment paper, then rub all over with about 2 tablespoons of olive oil.
- In a medium saucepan, whisk together the chickpea flour, salt, and 3 cups water until completely smooth and free of lumps.
- Place the saucepan over medium heat and cook, stirring constantly with a wooden spoon.
- Keep stirring vigorously for about 8-10 minutes, until the chickpea mixture becomes very thick and starts pulling away cleanly from the sides of the pan.
Pro Tip: You’ll know the panelle batter is ready when it looks glossy and forms a thick ribbon when lifted.
- Working quickly, pour the batter onto the prepared baking sheet and use an offset spatula to spread it into a thin layer, about ¼-inch thick.
- Let cool at room temperature, then refrigerate until fully firm—about 30 minutes to 1 hour.
- Once firm, cut into rectangular shapes or squares—3x3 inches is traditional.
- Heat about ½ inch of oil in a large skillet over medium-high heat (around 350°F).
- Fry a few panelle at a time in the hot oil, being careful not to overcrowd the pan. Cook until golden brown, about 2–3 minutes per side.
- Remove using a slotted spoon and drain on paper towels to absorb excess oil. Immediately sprinkle with flaky salt.
- Serve hot panelle with lemon wedges for squeezing over the top.
Tips for Success
- Cook the chickpea batter over a slow gentle simmer to avoid lumps and ensure a smooth texture.
- Don’t rush the thickening step, especially if its your first time. It should resemble stiff polenta and pull cleanly from the sides of the pan.
- Refrigerate fully before slicing to get neat, clean cuts.
- Don’t skip greasing the parchment paper. It prevents sticking and makes spreading easier.
Variations
- Make a classic panelle sandwich by tucking fritters into a roll or between two slices of bread.
- Sprinkle the batter with fresh herbs like parsley before cooling for extra flavor.
- Add some finely chopped veggies and herbs, like in these chickpea veggie fritters.
- Press in some sesame seeds on top of the batter before frying for a traditional Palermo-style touch.
- For a lighter version, try baked panelle on a greased sheet pan or in the air fryer at 425°F until crisp.
- Cut into thinner strips to mimic chickpea fries, as an alternative to potato croquettes or French fries.
How to serve Panella
This Panelle recipe best served hot, ideally fresh out of the fryer. Serve them as an appetizer with a squeeze of lemon juice or an herby salmoriglio dipping sauce.
Pair them with a big spread of Sicilian dishes, like my family recipe for beef spiedini, a crispy and refreshing fennel and orange salad, or tangy-sweet eggplant caponata.
Storing Sicilian Chickpea Fritters
Leftover Sicilian chickpea fritters can be stored in an airtight container lined with paper towels in the refrigerator for up to 3 days.
To reheat, place them in a hot oven at 375°F until warmed through and crisp. No need to refry. Avoid microwaving, which will make them soggy.
FAQs
No, chickpea flour is essential to this recipe. All-purpose flour won’t create the same texture or flavor and doesn’t thicken the same way.
It likely wasn’t cooked long enough. Keep stirring over medium heat until it thickens significantly and pulls away from the pan like stiff polenta.
Yes, you can pour and chill the panelle batter up to 24 hours in advance. Just slice and fry when ready to serve.
For the best texture and authenticity, yes. But a shallow fry in a large skillet with ½ inch of hot oil works great. You can also brush them with oil and bake until golden brown.
Yes! Slice and freeze between layers of parchment paper. Fry straight from frozen and just add an extra couple of minutes.
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Sicilian Chickpea Fritters (Panelle)
Ingredients
- olive oil for oiling the pan and frying
- 2 cups chickpea flour ceci or garbanzo bean flour
- 2 teaspoons kosher salt
- 4 cups water
- Flaky sea salt for finishing
- Lemon wedges for serving, optional
Instructions
- Line a half sheet pan (18”x13”) with parchment paper, then rub all over with olive oil.
- In a medium saucepan, whisk together the chickpea flour, salt and water until smooth with no lumps remaining.
- Place the saucepan over medium heat and cook, stirring constantly with a wooden spoon.
- Continue cooking and stirring vigorously for about 8-10 minutes until the mixture becomes very thick and starts to pull away from the sides of the pan.
- While the mixture is still hot, quickly pour the mixture onto the prepared sheet pan and spread it evenly to about ¼-inch thickness using an offset spatula or knife. You will need to work quickly as the mixture stiffens up as it cools.
- Allow it to cool completely, then refrigerate until firm, about 30 minutes to an hour.
- Once firm, cut the panelle into squares or rectangles (about 3x3 inches is traditional).
- Heat about ½ inch of oil in a large, cast iron skillet or heavy-bottomed pan over medium-high heat until it reaches about 350°F.
- Carefully slide a few panelle into the hot oil, being careful not to crowd the pan. Fry until golden brown, about 2-3 minutes on each side.
- Remove with a slotted spoon and drain on paper towels. Sprinkle with flaky sea salt as soon as they come out of the oil.
- Serve hot with lemon wedges for squeezing over the top.
Notes
- Cook the chickpea batter over a slow gentle simmer to avoid lumps and ensure a smooth texture.
- Don’t rush the thickening step, especially if its your first time. It should resemble stiff polenta and pull cleanly from the sides of the pan.
- Refrigerate fully before slicing to get neat, clean cuts.
- Don’t skip greasing the parchment paper. It prevents sticking and makes spreading easier.
