Chickpea fritters (Panelle) from Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond (page 39) by Katie Parla

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute the book's "Vastedde rolls" for crusty rolls.

  • rmardel on January 23, 2025

    These were very good and quite easy although you do have to pay attention while the chickpea batter is cooking. Then it is easy enough to let everything cool until later in the day or the next day even. The resulting panelle are just as they should be -- crispy and crunchy on the outside and light creamy and pillowy on the inside. I didn't put mine in a roll but they were great with drinks.

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