A journey into Sicilian street food: chickpea panelle

03/26/2026

Chickpea panelle are not just one of the pillars of Sicilian street food; they are the expression of a tradition deeply rooted in simplicity and in the pleasure of sharing. Today, together with Cesarina Lina from Mantua, we discover her personal version of this unique dish.
Preparing them is not merely a culinary act, but a true “ritual” that turns the kitchen into a place of celebration, where you get your hands in the dough together with friends and/or family. Gathering around the stove with loved ones is a moment of togetherness and conviviality, exactly what home cooking is meant to represent.
Making panelle requires time and care: the mixture must be patiently tended during cooking until it reaches the perfect consistency, an activity that becomes an ideal opportunity to spend special moments with those closest to you.
The inseparable companion of panelle is Mafalda, a typical bread easily recognizable by its serpentine shape and by the generous shower of sesame seeds, known as giuggiulena.

Whether served as an appetizer or as the main dish of an informal lunch, chickpea panelle can turn an ordinary meal into a sensory experience that speaks of history and of Sicily.

Sicilian Chickpea Panelle

Small delights that release the full flavor of legumes, perfect when paired with the soft Mafalda bread sprinkled with a shower of sesame seeds

DifficultyEasy

Cooking time30m

Servings4/5

€

CostLow

Ingredients

500 g chickpea flour
1.4 l water
2 teaspoons salt
1 bunch fresh parsley
Oil for frying as needed

Method

Place the chickpea flour and salt in a pot, mix, then gradually add the water while stirring continuously, setting aside 100 g of water.
Once well combined, add the remaining water, place the pot over heat and start stirring; at least 30 minutes must pass until it becomes a firm, compact polenta-like mixture.
Add the parsley.
Stir for another couple of minutes.
Pour the mixture onto a flat surface, spreading it to a thickness of 5 mm.
Let it cool.
Trim the edges and cut into rectangles measuring 5×10 cm (you will obtain about 40 pieces).
Heat the oil and start frying; it will take about three minutes: turn the panelle often to create the classic texture, crispy on the outside and soft on the inside.
Drain on absorbent paper.
At this point, you can choose whether to enjoy them on their own or inside a sandwich.