Deliciously Simple Pane Panelle A Gluten Free Sicilian Street Food Delight

Sicilian cuisine offers many treasures, and the humble panelle stands out as a naturally gluten free street food that’s both satisfying and easy to prepare at home. This chickpea flour-based snack is packed with protein and flavor, making it a perfect choice for anyone looking for a quick, nutritious meal. Whether you want to enjoy it fresh or meal prep for the week, the panelle fits seamlessly into a busy lifestyle.

Golden fried pane panelle squares ready to eat

What Is Pane Panelle?

Panelle are thin, crispy fritters made from chickpea flour, water or broth, and a few simple seasonings. This street food originated in Palermo, Sicily, where vendors sell it fresh and hot, often stuffed inside a sandwich. The name “pane panelle” refers to the bread (pane) and the chickpea fritters (panelle) that make up this delicious snack.

The beauty of pane panelle lies in its simplicity and versatility. It is naturally gluten free, making it an excellent option for those with gluten sensitivities or anyone seeking a wholesome alternative to wheat-based snacks. The chickpea flour provides a good source of plant-based protein and fiber, which helps keep you full and energized.

Simple Ingredients and Easy Preparation

The recipe for pane panelle is straightforward and requires only a handful of ingredients:

• 3 cups water or chicken broth

• 2 cups chickpea flour

• Optional parsley, chopped to taste (my mother would have you omit this, but I'm a fan!)

• Salt and pepper to taste

• Olive oil for frying

  
  

How to Make Pane Panelle

1. Mix the liquid and flour

   In a saucepan, whisk the chickpea flour into the water or broth until smooth. Add salt, pepper, and parsley if using. (I would recommend using broth for added flavor)

   
   

2. Cook the mixture

   Place the saucepan over medium heat and stir constantly. The mixture will thicken into a dense, creamy dough after about 5 to 10 minutes.

   
   

3. Set and cool

   Pour the dough into a greased flat dish or baking tray. Spread it evenly and let it cool completely until firm, about 1 hour.

   
   

4. Cut and fry

   Once set, cut the dough into squares or rectangles. Heat olive oil in a frying pan and fry the pieces until golden and crispy on both sides. Or if you're meal prepping, you can freeze these between parchment paper and defrost just before frying.

   
   

Serving Pane Panelle the Sicilian Way

Traditionally, pane panelle is served inside a soft bread roll, making a sandwich that’s both filling and flavorful. To this day, my family and I often travel to Brooklyn to the same store from our childhood that's famous for making these, and they we all frantically eat them on the car ride home! Here’s my favorite way to serve it:

• Place fried panelle inside the sandwich bread (Schar gluten-free chibata for me!)

• Add a generous layer of fresh ricotta cheese

• Sprinkle with grated cheese, such as pecorino or parmesan

• Toast the sandwich in the oven until the cheese melts and the bread crisps slightly

  
  

This combination balances the crispy, savory panelle with creamy ricotta and sharp cheese, creating a satisfying texture and flavor contrast. It’s a meal that feels indulgent but is easy to prepare and packed with protein. Add this one into your meal prep rotation - I promise you won't regret it!