Put together in a pot chickpeas flour and cold water, sifting the chickpeas flour.
Blend the 2 ingredients and after a while, start cooking the result, always keeping on blending.
Add salt and pepper.
After 20 minutes, when it’s ready, add the fennel seeds and spread the compound on different plates.
Once it get cold, cut the compound in different slices and fry them for some minutes.
After the surfaces of the slices become well fried, put them on the blotting paper in order to make the oil be absorbed.
Contributor: Rosaria Mangano, 65
Place: Palermo, Italy
She was a teacher of French, now she’s in retirement. She’s mother of 5 sons.
Recipe’s Personal Background
How did you learn this recipe?
It’s one of the most common recipes we learned here in Palermo in family.
Is there some memory/historical event connected to this recipe?
Usually panelle are eaten in the streets as a street food or for as an appetizer with friends or with the relatives.
Personal reference to tradition transmitted by relatives (preparing together, sharing, eating together etc.)?
No, I don’t have a specific reference for this recipe.
Any tradition this receipe is connected to? If yes, which one? Can you describe it?
There’s not a specific tradition connected to Panelle but for sure they are traditional. Moreover, in all Italy there are similar meals based on chickpeas flour, but with different way of cooking (in the oven and so on). For sure, being a poor ingredient, it is pretty spread.
Any Festivity this recipe is connected to? If yes, which one? Can you describe it?
No, there’s not a specific festivity.
Is your recipe connected to the territory you live in? Is it strictly linked to the specificity of the agricultural environment?
It’s connected to the natural resources Sicily and all the Mediterranean regions shared: chickpeas are very common here.
Season (season this food is linked to)
Source of protein with low caloric value. High content in fibre, folate, iron, zinc and vitamin E.
It shows benefits in the control of cholesterol levels and prevention of type II diabetes, cancer and obesity.
Is it suggested to eat this meal if you suffer from some disease? If yes, for which one?
What is the primary base with which your food is prepared? Is this a derivative of oil or another base?
What nutrition related illnesses or deficiencies are common in your area? Are there holistic or nutrition based remedies connected to these aliments?