Snack · 40 min · italian

Panelle Siciliane

Dinner decisions, handled: Panelle Siciliane pairs chickpea flour with water for a 40-minute Italian snack. It is weeknight cooking that still hits your targets — 5 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Chickpea flour
• 4 cups Water
• 1.5 tsp Salt
• 1 tsp Black pepper
• 3 cups Vegetable oil
• 1 Lemon
• 1/4 cup Fresh parsley

Steps

1. Whisk the chickpea flour into cold salted water until lump-free, then cook over medium heat, stirring constantly, until it thickens into a stiff polenta-like paste, about 10 minutes.
2. Spread the hot paste half an inch thick on an oiled sheet pan and cool completely — it firms into a sliceable slab as it sets.
3. Cut into rectangles or triangles. Cold, set panelle hold their shape in the fryer.
4. Fry in 350°F oil in batches, about 3 minutes per side, until deeply golden and crisp.
5. Drain on a rack and salt immediately while the crust is hot.
6. Serve warm with lemon wedges and parsley. In Palermo they tuck them into a soft roll — try it.

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