A very popular street food in Palermo (Sicily) is a fritter made out of chickpea flour called Panelle. It is served during the mornings or for lunch, often between some Italian bread (panino).

This is a very simple and easy recipe, which is why you tend to find it all over the place on the streets of Palermo.  I believe it is also found in Tunisia which shows how much interaction there is between the cultures in the Mediterranean. In fact, Sicily has been ruled by many different groups over the years, due to its strategic location.

To make about 40 panelle

1 lb of chickpea flour (garbanzo flour)
water – you’ll need approx 2 quarts
salt

Optional
minced parsley
lemon juice
Ketchup (an American idea)

Bring a saucepan with salted water to a boil, stir in the chickpea flour with a wooden spoon until a thick paste forms, and there are no lumps. Pour the parsley on a pastry board. And then pour the mixture on the board. Spread the mixture out to about 1/4 inch high. Then cut into about 1 inch by 3 inch rectangle. Once the paste has cooled, fry it in hot oil or lard. They are best served warm with some bread, and you can sprinkle some lemon juice on them, or (for an American twist) they even taste great with a little ketchup.

Buon appetito!