Panelle – Sicilian Chickpea Fritters
These Vegan and Gluten Free fritters are perfect for tea time
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course: Appetizer, Snack
Cuisine: Italian
Servings: 8
1x 2x 3x
Calories: 117 kcal
2 cups chickpea flour 1 teaspoon salt plus more for sprinkling ½ teaspoon ground white pepper 2 tablespoons finely chopped parsley oil for frying
In a saucepan, combine chickpea flour and 3 cups water. Stir until very smooth.
Cook on medium heat for 5 minutes, stirring continuously with a whisk to avoid lumps.
Add salt, pepper and parsley. Continue cooking, stirring continuously for another 5 minutes until the consistency is like a thick porridge.
Transfer to a lightly oiled surface or dish. Spread in a layer about ½” thick.
Leave to cool and set.
Cut into rectangles or use a half moon shaped cookie cutter and cut into crescent shapes.
Heat enough oil for deep frying.
Add panelle and fry until golden brown.
Drain on paper towels and sprinkle with a little more salt, as soon as it comes out of the oil.
Serve warm.
Calories: 117 kcal | Carbohydrates: 17 g | Protein: 7 g | Fat: 2 g | Saturated Fat: 1 g | Sodium: 310 mg | Potassium: 259 mg | Fiber: 3 g | Sugar: 3 g | Vitamin A: 97 IU | Vitamin C: 1 mg | Calcium: 15 mg | Iron: 2 mg