Panelle con Frittella

Name: Panelle con Frittella (Chickpea fritters)
Yield: Serves 4
Cuisine: Italian
Ingredients: salt and pepper; salt and pepper; 1 tsp aniseed; 300 g chickpea flour; 4 tbsp olive oil; 200 g onions, finely sliced; 3 tbsp coarsely chopped parsley; olive oil for frying; 275 g podded tender garden peas; 300 g podded broad beans; 300 g fresh young and tender artichoke hearts, halved; 300 g fresh young and tender artichoke hearts, halved; 3 tbsp chopped flat-leaf parsley; 1 tbsp salted capers, rinsed

Chickpea fritters

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

Panelle are a speciality of Palermo, where the fritters are often eaten in a panino (roll). Here they are served with a fresh vegetable stew, comprising artichokes, peas and broad beans - the perfect Sicilian complement. When fresh peas and broad beans are not in season, you can use frozen ones.

Ingredients

Panelle

300 g chickpea flour
1 tsp aniseed
salt and pepper</

Europe
Italy
Palermo
Stew
Mediterranean
Vegan
Gluten-free

Method

To make the panelle, in a saucepan, mix the chickpea flour with the aniseed, some salt and pepper and 500 ml water until smooth. Slowly bring to the boil, stirring, and cook, stirring, for 8–10 minutes until the mixture thickens, then mix in the parsley. Pour on to an oiled baking sheet or m