Name: Panelle con Frittella (Chickpea Fritters)
Yield: Serves 4
Cuisine: Italian
Ingredients: 3 tbsp coarsely chopped parsley; 200 g onions, finely sliced; salt and pepper; 500 ml water; 1 tbsp salted capers, soaked and drained; 300 g chickpea flour; 3 tbsp chopped flat-leaf parsley; 100 ml water; 300 g fresh young and tender artichoke hearts, halved; 1 tsp aniseed; 275 g podded tender garden peas; 4 tbsp olive oil; 300 g podded broad beans; olive oil, for oiling and frying

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

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.”

Ingredients

Panelle

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

Method

To make the panelle, in a saucepan, mix the chickpea flour with the aniseed, some salt and pepper and 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 marble surface and flatten to a 1cm thickness. Leave until cool and set.

In the meantime, prepare the fri