Go Back
A brioche sandwich filled with two golden panelle fritters, creamy ricotta and pecorino spread, parsley, and lemon zest on top.

Panelle Sandwich (Sicilian Chickpea Fritters)

Crisp Sicilian chickpea fritters, known as panelle, are fried until golden and tucked into soft sesame rolls or brioche. Light, nutty, and lemon-bright, these fritters bring the street food magic of Palermo right into your kitchen.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Dish, Snack, Street Food
Cuisine: Italian, Sicilian
Calories: 320
Ingredients Method Notes

Ingredients
  

For the chickpea fritters (panelle):
  • 2 cups chickpea flour about 250 g
  • 3½ cups cold water about 750 ml
  • 1 tsp kosher salt or to taste
  • 1 tbsp chopped fresh parsley optional
  • Black pepper optional, to taste
  • Olive oil for greasing the pan
  • Neutral oil for frying canola, sunflower, or peanut
For serving (choose one style):
  • Palermo classic: Sesame rolls salt, lemon wedges
  • Brooklyn ricotta twist: Brioche rolls ricotta, grated pecorino, parsley, black pepper, lemon juice

Method
 

Make the batter
  1. In a saucepan, whisk chickpea flour into cold water until smooth and lump-free.
  2. Add salt.
  3. Cook over medium heat, stirring constantly, until thick like polenta and the batter pulls away from the sides (about 10–15 minutes).
Set the batter
  1. Grease a baking sheet or loaf pan with olive oil.
  2. Spread the hot batter evenly to about ⅛ inch thick using a spatula.
  3. Let it cool completely until firm (about 30–60 minutes).
Cut and prep
  1. Once set, cut the slab into 2-inch squares or rectangles.
  2. Heat frying oil to 375°F (190°C) in a wide pan.
Fry or broil
  1. Fry a few pieces at a time for 2–3 minutes per side, until puffed and golden.
  2. Drain on paper towels.
  3. (For a lighter version: brush with oil and broil 3–5 minutes until golden.)
Assemble the sandwich
  1. Palermo style: Place hot fritters in a sesame roll, sprinkle salt, and finish with a squeeze of lemon.
  2. Brooklyn twist: Spread ricotta mixed with pecorino and parsley on brioche, stack fritters, add pepper and lemon juice.
Serve immediately
  1. Enjoy while hot and crisp. Serve with a simple salad or glass of wine.

Notes

  • Use fresh chickpea flour for the best nutty flavor — stale flour tastes dull.
  • Don’t overcrowd the pan when frying; the oil cools and fritters won’t puff.
  • Reheat in an air fryer or pan for 1–2 minutes to restore crispness — never microwave.
  • For a quick meal, make the batter ahead and fry just before serving.
  • A squeeze of lemon makes all the difference—never skip it.