Panelle with parsley recipe

  • Serves: 4


  • 200g of chick-pea flour
  • ½ litre of cold water
  • Parsley
  • Olive oil
  • Salt


  1. Mix the chick-pea flour into the water, making sure there are no lumps. Add a pinch of salt or two and a small clump of finely chopped parsley. Mix well and then start to heat on a low flame until the mixture turns into a thick, almost solid mass. Then, pour the mixture into a baking tray and let it rest a while to cool. The thickness should be about 3-4 mm.

  2. Once the mixture has totally cooled and turned to a soft solid state, cut into rectangles (about 7cm x 4cm). Heat a decent amount of extra virgin olive oil in a frying pan, add a bit of salt and then fry your panelle rectangles until they become golden brown. Place on kitchen roll paper to get rid of any excess oil and then put a few in a crusty bread roll. Add some fresh lemon juice and eat while hot.

  3. Try this recipe and you’ll definitely be tempted to join us on a cooking holiday in Sicily to learn more about local cuisine.

photo credit: stijn via photopin cc
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Flavours Blog

Food, Recipes, Lifestyle and Travel blog – by the Flavours Holidays team.