Pan & Wok
Panelle – Sicilian chickpea flatbread
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Chickpea flour creates a firm mass that is fried in thin pieces until crispy. The panelles are particularly effective when served hot.
Timing
- For: 16 small pieces
- Preparation: 20 mins.
- Cooking time: 25 mins.
Estimated nutrition
per piece · Calculated for 16 pieces.
- Energy
- ≈ 90 kcal
- Protein
- ≈ 3.2 g
- Carbohydrates
- ≈ 6.3 g
- Fat
- ≈ 4.9 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured. Varying only the listed quantity assumptions gives 65–125 kcal per unit stated above. This is neither a measured range nor a statistical confidence interval.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 250 g chickpea flour · ≈ 250 g · Assumed quantity / reference product
Kichererbsenmehl (H720400) - 750 ml cold water · ≈ 750 g · Assumed quantity / reference product
Trinkwasser (N110000) - 2 tbsp chopped parsley · ≈ 30 g · Assumed quantity / reference product
Petersilienblatt roh (G250100) - neutral oil for deep frying · ≈ 64 g · Absorbed frying oil; the remaining oil bath is excluded
Rapsöl/Rüböl (Q180000)
Varied quantity range: 32–128 g - Lemon wedges for serving · ≈ 40 g · Assumed quantity / reference product
Zitronensaft (F601600)
Not included in the base calculation
- 1 tsp salt · Salt or small seasoning amount; no salt/micronutrient calculation
- 1 pinch of pepper · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 250 g chickpea flour
- 750 ml cold water
- 2 tbsp chopped parsley
- 1 tsp salt
- 1 pinch of pepper
- neutral oil for deep frying
- Lemon wedges for serving
Instructions
- Mix the chickpea flour with cold water until there are no lumps and stir in the salt.
- Cook in a saucepan over medium heat, stirring constantly, until a very thick, smooth paste forms, 12-15 minutes; Stir in parsley and pepper.
- Spread the mixture about 5 mm thinly onto an oiled tray and let it cool completely until it solidifies.
- Cut into rectangles and fry in portions in a pan with hot oil until golden brown or briefly deep-fry.
- Drain on kitchen paper, season lightly with salt and serve with lemon wedges.
Tips
- The thin slices of chickpeas are known as Palermo street food. They taste best fresh.
You can also find this recipe in Svens kulinarische Italienreise. Look inside the book · View on Amazon ↗
