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Panelle di Palermo
Chickpea Fritters
Preparation info
- For
4-6
- Difficulty
Easy
Appears in
By Antonio Carluccio and Priscilla Carluccio
Published 1997
These are traditionally served with Frittella Palermitana. Like many Sicilian dishes, it has a strong Arab influence.
Ingredients
Method
Bring the water almost to the boil in a large pan, then take off the heat and gradually add the chickpea flour, mixing very well in order to prevent lumps forming. When all the flour has been added, put the pan back on the heat and cook for about 30 minutes, stirring all the time. Add the parsley and season with salt. Pour the mixture on to a wet marble surface or baking sheet and flatten with