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Panelle Recipe | Sicilian Street Food

  • Writer: Pasta Grammar
    Pasta Grammar
  • Oct 3, 2021
  • 2 min read

Panelle is a Sicilian street food, consisting of a chickpea “polenta” that is fried and either served like french fries, or on a sesame seed bun. It’s totally vegan and totally delicious!


pane-e-panelle-sandwich-italian-vegan-recipe-street-food-sicilian-palermo
Pane e Panelle | Vegan Italian Street Food

Watch the Pasta Grammar video where we make this recipe here:



Serves about 6 if making sandwiches.


For this recipe, you will need:

  • 1 2/3 cup (200g) chickpea flour

  • 2 1/2 cup (600ml) water

  • 2 tbsp chopped parsley

  • Salt

  • Fresh black pepper

  • Vegetable or olive oil for frying

  • Sesame seed buns (optional)

  • Lemon juice for topping



Sift the chickpea flour through a fine mesh strainer into a large mixing bowl. Add the water a little bit at a time while whisking. Once the water is completely incorporated, pour the mixture into a medium pot (preferably non-stick, although it’s not strictly necessary).


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Cook over medium/low heat while whisking almost constantly for 20-25 minutes, or until the mixture thickens. The consistency should be similar to creamy mashed potatoes. Stir in the parsely and salt/pepper to taste.


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Spread the “polenta” evenly over a medium sheet pan and cover with plastic wrap or aluminum foil. Allow it to chill in the fridge overnight.


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Shortly before serving, cut the panelle dough into your desired shape. One option is to make small rectangles which can then be served like chips. Another is to use a large round cutter or the mouth of a jar to make bun-sized circles for serving as a sandwich. Feel free to cut only the amount you plan to serve and keep the rest in the fridge for frying later. It will keep for 3-4 days.


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Fill a large pan with about 2-inches of frying oil and bring up to a high temperature on the stovetop. If using a thermometer, aim for about 325 degrees F (160 C) or you can use our preferred method: simply drop a breadcrumb or small piece of panelle in the oil; if it begins to bubble immediately the oil is hot enough.


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Working in batches, carefully drop the panelle pieces into the oil. Fry, turning occasionally, until golden. Remove to a paper towel to drain. Sprinkle them with a pinch of salt.


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Serve as fries or in 2-3 layers on a sesame seed bun. In any case drizzle the panelle with lemon juice. Buon appetito!



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