Palermitan Panelle Recipe

Prepare chickpea batter

In a medium bowl, whisk the chickpea flour with 1 cup of the water until smooth and lump-free to make a slurry.

In a heavy 3–4 quart saucepan, bring the remaining 5 cups water to a gentle simmer over medium heat. Add 1 tablespoon of olive oil and 1/2 teaspoon of the salt to the water.

Gradually whisk the chickpea slurry into the simmering water. Reduce heat to low–medium and continue whisking constantly to prevent lumps.

Cook the mixture, whisking continuously, for 8–12 minutes. The mixture will thicken into a dense, smooth polenta-like dough and begin to pull away slightly from the sides of the pan. It should be glossy and hold its shape.

Stir in the remaining 2 tablespoons olive oil, the remaining 1.5 teaspoons salt, black pepper, chopped parsley, and lemon zest (if using). Taste and adjust seasoning; add a pinch more salt if desired.

Set and cool

Pour the hot chickpea mixture into a lightly oiled rectangular baking dish (about 9x13 inches) or spread it on a rimmed baking sheet to a thickness of roughly 1/4–1/2 inch for traditional panelle. Smooth the top with an oiled spatula. Let cool at room temperature until firm, about 45–60 minutes, then refrigerate for at least 1 hour to set completely (can be chilled up to overnight).

Slice and dust

When firm, turn the set chickpea sheet onto a cutting board. Using a sharp knife, cut into rectangles or triangles about 3x4 inches (or desired size). Lightly dust each piece on both sides with semolina to prevent sticking and add a slight crunch.

Shallow-fry

Heat vegetable oil in a large skillet over medium-high heat until shimmering and about 350°F (if using a thermometer). Add panelle pieces in a single layer without crowding. Fry 2–3 minutes per side, until golden brown and crisp at the edges. Adjust heat as needed to prevent burning and ensure the interior is heated through. Transfer to a paper towel-lined tray to drain; season lightly with a pinch of salt while hot.

If making sandwiches, open sesame buns or halve crusty bread. Layer 2–3 warm panelle pieces into each bun. Sprinkle with extra chopped parsley and squeeze fresh lemon over the panelle. Close and serve immediately.

Alternatively, serve panelle on a platter with lemon wedges, extra parsley, and salt to taste for guests to season individually.