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](https://static.wixstatic.com/media/fe2898_a40f9d7ce90b4896a1d4b21b91d95e4c~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/fe2898_a40f9d7ce90b4896a1d4b21b91d95e4c~mv2.jpg)
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.
![](https://static.wixstatic.com/media/fe2898_68ec154cc46e44c5872e28b3c8015e61~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/fe2898_68ec154cc46e44c5872e28b3c8015e61~mv2.jpg)
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!