Panelle (Fried Chickpea Squares)
These fried chickpea squares speak to Sicily’s Middle East influences. Try serving them with caponata.
Ingredients
- 1 1/2 cups chickpea flour
- 3 cups water
- 1 tsp coarse sea salt or kosher salt
- 2 tbsp fresh parsley chopped
- vegetable or canola oil for frying
Instructions
- In a medium saucepan, whisk together the chickpea flour, water, and salt. Place over medium-high heat and cook, continue stirring, until the mixture bubbles, becomes thick, and easily pulls away from the bottom and sides of the pan. This can take 5-10 minutes. The mixture should be very thick or else it will break apart when frying. Remove from heat and stir in the parsley.
- Use a spatula to scrape and pour the mixture out into a parchment-lined pan, about 12 x 15 inches. A bench scraper or spatula will help you smooth the top to make it flat and even, about 1/4 inch thick. Place in the refrigerator to cool and harden.
- When you’re ready to fry, heat 1/2 inch of vegetable oil in a cast-iron or other sturdy pan. The temperature should read about 375°F.
- Cut the panelle into squares, about 3 inches across. Lower carefully into oil without crowding the pan. Fry until brown, about 2-3 minutes, then flip and finish frying on the other side, another 2-3 minutes. Remove with a slotted spoon and let drain on a paper towel-lined plate.
- Serve hot, sprinkled with some additional salt and pepper.
