Chickpea Fritters a popular Sicilian street food of Arabic origin. The panella is a typical street food of the Palermo area cuisine eaten alone or in a sesame-seed sprinkled durum wheat rolls, called Mafalde.
Cibo da strada (street food) has existed since ancient times and Sicily’s capital (Palermo) is noted for deep fried delights such as cazzilli (potato croquettes) and panelle.
1 cup chickpea flour
2.5 cups cold water
2 tablespoons chopped parsley
3 tablespoons extra virgin olive oil
lard or oil for frying
ground black pepper
In a saucepan dilute the chickpea flour and a pinch of salt with the water slowly poured.
Cook over medium heat and, stirring constantly, cook until the pasta comes off the sides of the saucepan. Remove from heat.
Add the parsley and a generous pinch of pepper to the mixture, mix everything carefully.
4. Brush the work surface with oil, pour the mixture about 1 inch thick, let it cool, then cut into rectangles or diamond or squares and fry a little at a time in hot oil (or lard).
5. When the panelle are golden, dry them on absorbent kitchen paper.