• Pasta Grammar

Panelle Recipe | Sicilian Street Food

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).



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.



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.



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.




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.



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.



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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