Panelle: Sicilian Chickpea Fritters

Photo by Michael Piazza / Styled by Catrine Kelty

Sicilian chickpea fritters, or panelle, are a classic Palermo street food and a beloved staple of Sicilian cuisine. Naturally gluten-free, these healthy fritters can be enjoyed on their own sprinkled with lemon juice, salt and grated cheese or as an Italian sandwich filling with ricotta and Pecorino Romano. They’re a reminder that the most satisfying dishes often come from the simplest ingredients.

Yields 1 dozen fritters

1½ tablespoons olive oil, divided
2 cups water
1 cup chickpea flour
1 teaspoon salt
½ teaspoon minced fresh rosemary
2 tablespoons chopped fresh parsley e
xtra virgin olive oil for frying
lemon wedges
flakey sea salt and finely grated Pecorino Romano cheese, to taste

Line a 13x9-inch baking sheet with parchment paper and brush with ½ tablespoon of olive oil.

Heat water in a medium-sized saucepan over medium-low heat. Add salt, rosemary and remaining 1 tablespoon of olive oil. Mix to combine.

Gradually add chickpea flour to water, whisking constantly to break down lumps. Continue whisking for about 8 minutes, until the mixture thickens and has the consistency of creamy mashed potatoes. If the mixture sticks to the whisk, continue with a rubber spatula or wooden spoon. Add parsley and combine well.

Using an oiled spatula, scoop the cooked chickpea mixture onto the prepared sheet, working quickly as the mixture will stiffen when cooled. Spread evenly into the prepared baking sheet, about ½-inch thick. Refrigerate until firm, about 30 minutes to an hour. Once firm, cut the chickpea mixture into 2-inch squares.

In a large skillet, heat enough olive oil to reach ¼-inch deep. Fry the chickpea squares until golden brown on each side, being careful not to overcrowd the pan. Remove with a slotted spoon and drain on paper towels.

Serve with lemon wedges, sprinkle with Pecorino Romano and flakey salt.

This recipe appeared in the Summer 2026 issue as part of a larger story: Italy’s Naturally Gluten-Free Table.