Panelle
Crisp little chickpea flour fritters from Palermo. Eat them hot with lemon and plenty of black pepper.
- Time50 min
- LevelMedium
- Costabout £0.53 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Whisk the chickpea flour into the cold water in a pan until completely smooth. Add the salt, parsley and fennel seeds.
- 2
Cook over a medium heat for 8 minutes, stirring all the time, until it forms a thick paste that pulls away from the pan.
8 min - 3
Pour onto an oiled tray and smooth to 1 cm thick. Cool for 30 minutes until firm.
30 min - 4
Cut into rectangles. Heat the sunflower oil in a deep pan to 180°C (160°C fan).
- 5
Fry the panelle in batches for 3 minutes until puffed and golden, then drain on kitchen paper.
3 min - 6
Season with salt and black pepper and serve hot with lemon wedges.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.