Ingredients

• 1 cup of chickpea (ceci/garbanzo bean) flour
• 2 cups water
• 2 tsp finely chopped parsley
• 1/2 tsp pepper
• 1 tsp salt 
• Vegetable oil for frying

Optional: A candy thermometer to monitor temperature of the oil

(Note: Some other panelle recipes call for frying in olive oil. Our experience is that vegetable oil or canola oil tends to yield better results because of its lower smoking point and comparative lightness. – Laura Kachurek Pinto)

Additionally, to make sandwiches:

• Soft Italian buns, e.g. muffaletta
• Ricotta cheese 

Method

“Panelle are a popular Sicilian street food. They weren’t made often in our house growing up, but when they were, it was a treat!” – Grandma Laura Carcioppolo

Before starting to cook, prepare a surface on which to spread the chickpea mixture: either a moistened countertop (NOT wood) or an oiled jellyroll pan/rimmed cookie sheet.

Whisk the water and chickpea flour together in a 4-qt pot until smooth. Bring to a low boil (no more than medium heat) and then reduce heat to a little more than a simmer — about a third of the heat — stirring constantly with the whisk. The lower temperature at which you can maintain this cooking process, the better. Keep stirring until the mixture comes away from the side of the pan. This will take less than 30 minutes.

Remove from heat and stir in the parsley, salt, and pepper. Immediately start spreading flat on the moistened countertop (grandma’s method) with a spatula or a long knife, as thin as you like. When spreading the chickpea mixture, it helps if your utensil is moistened slightly, so have a bowl with some water in it nearby to dip the spatula in occasionally. Move quickly, as the mixture sets rapidly. Let cool completely.

Slice into squares about the size of a slice of American cheese (or, slice into a shape that fits whatever bun you’re using, or make small slices for appetizer-size bites without a bun). Then let set a little longer and lift each piece up with the corner of a knife. If it breaks apart, you probably need to let it set longer. Prepare a platter of squares for frying, layering them with wax paper or parchment paper between each layer.

Put at least two inches of canola oil in a large frying pan or a Dutch oven. Heat oil on or near high, then reduce to medium heat. Test the temperature of the oil with one panelle, and when it fries up nicely, begin with the rest. Place squares one at a time in hot oil. Do not crowd them or let them overlap. Once the bottom side has become crispy and golden tan, flip gingerly with the tip of a knife or tongs. Be careful not to pierce the panelle or they will fill with oil.

Cool on several layers of paper towels on a cookie sheet. If desired, season fried panelle with more salt & pepper to taste.

Spread about a 1/4-inch layer of ricotta cheese on the inside of each bun, and place inside several slices of fried panelle. Enjoy hot.

Serves 4

– Laura Carcioppolo, as dictated to granddaughter Laura in 2012. Some later additions by Laura Kachurek Pinto after making several batches.