Vegan & Protein, are a must in Palermo
by Ada Parisi
written by Ada Parisi5 min read
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The panelle chickpea flour: Sicilian original recipe. These fritters made with chickpea flour represent, along with arancine SICILIANE and sfincione PALERMO, Palermo street food par excellence. It is delicious, rich, just made pancakes with creamy chickpea flour, water, Salt, parsley and pepper. If you find it, you can replace the parsley with the wild fennel. And then, are completely vegan and gluten-free, perfect for feeding celiac or gluten intolerant. Like many RECIPES WITH CHICKPEAS. Starting from CHICKPEA FARINATA, by BAKED CHICKPEA STICK, To finish with the PEA AND CARROT PORRIDGE or the LIGURIAN CHICKPEA AND ONION FARINATA. It is really simple to make, try: on my You Tube Channel you will also find the VIDEO RECIPE step of panelle chickpea, with some tricks to prepare them to perfection and, If you like, you can subscribe to receive by email all my video recipes In Sicily the panels can be eaten alone, but tradition wants you to eat bread and panelle. The perfect bread is the SICILIAN MAFALDE, based on semola and with a lot of sesame. Take a look at this VIDEO TUTORIAL and let's see if you feel like being clumsy in the house. In Sicily, the fritters of chickpea flour are eaten regularly in a soft bun and covered with sesame seeds, or simply with a little hot’ salt and lemon juice. Of course the best thing is to eat the fritters Palermo walking through the streets of the market Ballarò, as I suggest in my journey to discover the Arab-Norman Palermo But if you can not go there in time for dinner, then touches you prepare at home, perhaps along with some of my other SICILIAN RECIPES. Have a good day! Portions: 8 Preparation: cooking: Nutrition facts:250 calories20 fat Rating: 5.0/5 ( 3 voted ) Pin Print 500 grams of flour 1,5 liters of water chopped parsley or wild fennel salt and pepper peanut oil for frying Before preparing the palermitan chickpea panels, look carefully at my VIDEO RECIPE where I explain all the tricks for perfect panels. Put the chickpea flour in a large saucepan and slowly add the cold water, beating well and fast with a whip, so as not to form lumps. When flour and water are mixed forming a cream, add salt and bring to the boil over low heat: the mixture will have to cook for at least 30 minutes. You should always mix and on the bottom, as for the polenta, because otherwise the mixture tends to attack. As it begins to come away from the sides of the pot, will be ready. Add the pepper and chopped parsley (or chopped wild fennel). If necessary, season with salt. Spread the mixture for chickpea fritters on kitchen counter lined with parchment paper and, using a spatula, bring it to a height of 3-5 mm at most. Allow to cool completely. Once the mixture has cooled, cut Panelle chickpea into rectangles of about 5 centimeters by 6. Fry the fritters Palermo in abundant seed oil. Serve hot, with some piece of lemon. Bon appétit! MATCHING: For a classic Sicilian street food like the panelle, We suggest a fine pairing: The Prior, a winery in Valdobbiadene prosecco superiore Docg Banda. It is a Brut prosecco with fruit notes such as green apple and citrus fruits, ideal for aperitif and perfect with frying and soft creaminess of chickpea flour. You tried this recipe? If you liked tagging me on Instagram @sicilianicreativiThe video recipe of chickpea flour panels
Panelle CHICKPEAS Palermo (doses for about 40 Panelle)
Ingredients
Procedure
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Ada Parisi
Ada Parisi: siciliana, journalist, Cook. All recipes and photographs are my creation and my property and Gianluca Atzeni photographer, and therefore protected by copyright. Use of the content of this site is allowed upon explicit authorization and subsequent citation of the site and its links.
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11 comments
AmberJune 26, 2016 - 21:32
Hello. Thanks for the recipe. I have a problem with the color. My yellow is not beautiful. I get grigette !!! Because ???
Reply
Ada ParisiJune 27, 2016 - 22:35
Hi Amber! But how can you be grey? If you use chickpea flour and follow the proceedings must necessarily come gislle….
Reply
SilvanaApril 12, 2015 - 17:01
Al fin pude encontrar la receta…. Los Hart is…. Are calabresa from Buenos Aires. I came to Argentina when he was one year old. The mother of a friend was doing these things beautiful. She had meatballs Basil. I have read but no there and has. Excuse my Italian…. Thank you and congratulations…I'll go to Rome because I have relatives. My daughter will go next month…. Snif Snif…. That loves
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Sicilians creative in the kitchenApril 15, 2015 - 17:21
Hi Silvana! What a pleasure to meet you! I'm glad you like my recipes! The panelle are traditionally with parsley, but I don't see why not try in season, even Basil! Your Italian is great. I wish you a good trip, Rome is beautiful at this time. See you soon, ADA
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HedwigFebruary 16, 2015 - 18:38
I have just 1 kg of flour to be disposed of. I made the gruel, the sticks in the oven, the dumplings, the crepes I miss the panelle now I copy.
Thanks Sandi
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Sicilians creative in the kitchenFebruary 17, 2015 - 10:35
You can't do the panelle! Are a must of the Sicilian street food! Let me know dear!
Reply
SissiFebruary 10, 2013 - 22:56
Hi Ada are Sissi, If you like from me, is there a prize for your blog!!!!!!!!!!!!!!!!!!!!!!!!!
ciaoo
Sissi
Reply
Simply CookingFebruary 10, 2013 - 17:15
I seem to be ideal as a snack for happy hour, I try to make them and I'll tell you.
I give a lot more for frying just to enjoy an aperitif, that chocolate ;-).
a big kiss!
Reply
fratelli_ai_fornelliFebruary 10, 2013 - 17:22
Test test, Maybe if I drink half the doses that otherwise nothing but dinner after!!!Hugs
Reply
fratelli_ai_fornelliFebruary 10, 2013 - 16:22
Carbohydrate freak like me? Kisses
Reply
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