Panelle Sandwich {Sicilian Chickpea Flour Fritters}

Looking for comforting Sicilian street food in the comfort of your own home? Then this easy, traditional panelle sandwich recipe is for you!

These crispy chickpea fritters with parsley and lemon are topped with ricotta and parmesan in a brioche bun, making them absolutely incredible.

With every crunchy bite and a soft centre, you'll fall in love with these Italian chickpea fritters (also known as panelle, panella, or pane e panelle).

Originally a traditional snack from Palermo, Sicily, they're made from cheap, humble ingredients like chickpea flour, water, parsley, and salt into something irresistible.

I love how this pane e panelle recipe is versatile, too. It's vegan (when not adding ricotta as a topping), gluten-free, rustic and has a delicious sweet bite tucked in soft brioche bread or sesame rolls.

✔️ Why You'll Love This Recipe

Here's why this easy Sicilian sandwich (AKA panelle special) is a joy to make and eat:

• Easy to make street food classic without the dining out price
• High in protein and fibre
• Uses budget-friendly everyday ingredients
• Naturally gluten-free, vegan and vegetarian
• Divine texture: crispy on the outside, soft on the inside
• Works with any type of bread or on a salad!
• Eat Sicilian food and no need to travel to Italy!

🛒 Ingredient Notes

Please see the printable recipe card with exact ingredient quantities and preparation instructions at the bottom of this post.

For the Chickpea Fritters:

Chickpea flour (gram flour/besan) - the star ingredient. I use this Old India Chickpea Flour. It is nutritious as it's high in protein, fibre, has a low glycaemic index and contains iron, folate , magnesium and B vitamins.

Water - to help form the batter

Salt & pepper - I use sea salt and freshly ground black pepper for a simple Sicilian seasoning

Fresh parsley - finely chopped to add a little flavour and colour to the vegan fritters

Vegetable oil - this is a neutral-flavoured oil for frying in a tall-sided pan over medium heat

Seeded brioche buns - or Italian or crusty bread for the sandwiches

Optional Ricotta Topping:

Ricotta cream cheese - AKA Sicilian sandwich with ricotta - or some use mayonnaise for affordability and convenience.

Lemon juice - for drizzling over the freshly fried fritters.

Cheese - I use a couple of tablespoons of finely grated parmesan and cheddar cheese

Extras: More salt, pepper and parsley

Note: the traditional way is to just season with salt, pepper and lemon. Some regions also use ricotta, but you can add whatever you wish.

📋 Instructions

Here's my step-by-step on how to make chickpea fritters from scratch:

1. Make the Chickpea Flour Batter:
First, line a 30 x 20cm baking tray with baking paper or oil well.

Then in a large saucepan (off the heat), whisk the chickpea flour, water, salt, and pepper until there are no lumps.

Now place the pan over medium heat and continue whisking for 10 minutes until the mixture thickens into a smooth paste.

Stir in the chopped parsley and keep cooking until it no longer looks wet and is too thick and heavy to stir.

2. Transfer the Panelle Batter:
Next, quickly transfer the hot batter onto your prepared baking sheet before it sets and smooth it into an even layer.

I recommend using a pallet knife/spreading knife for ease, while also pushing into all the corners.

Now leave it to cool completely for 1 hour, or speed it up by placing in the fridge.

3. Slice the vegan fritters:
Now using a knife, slice the fritters into even squares, rectangles or triangles.

I cut mine into 5cm x 5cm (2 inch x 2 inch) squares.

4. Fry the panelle:
In a stainless steel high sided frying pan or saucepan, add 1 litre of vegetable oil (approx 1 inch deep).

Once hot, carefully fry the fritters in batches (I fry 4 at a time), for 2-3 minutes each until crispy and golden brown.

Then place on paper towels to remove any excess oil and continue frying the rest.

5. Mix the ricotta filling:
Now in a medium bowl, mix the ricotta, grated parmesan, cheddar, a pinch more of salt and pepper, and a tablespoon of freshly chopped parsley until smooth.

6. Prepare the fritter sandwich:
Finally, slice the brioche buns and toast if desired.

Then place 2-3 chickpea fritters inside, season with more salt and pepper and squeeze over some lemon juice, (AKA Pane e panelle with lemon).

Then spread some of the ricotta mixture on top and place the top of the bun on top and serve.

Tip: to avoid your vegan fritters from breaking while frying, you'll need to make sure you've fried off as much moisture as possible while cooking the chickpea flour batter.

👩‍🍳 Substitutions

Depending on your dietary needs, here are a few simple swaps you can make to this chickpea fritter sandwich:

• Chickpea flour (garbanzo) - Use any type of gram flour (besan), or homemade garbanzo bean flour.
• Bread - Swap brioche for ciabatta, crusty bread rolls, baguettes, or omit and eat with salad or a side.
• Vegan version - Skip the ricotta and enjoy true vegan chickpea fritters or top with tomatoes or other veggies.
• Vegetable oil - Fry in any other neutral oil, such as sunflower oil. canola (rapeseed), or grapeseed

⚖️ Variations

Here are some different ways you can enhance and truly personalise this vegan fritter sandwich recipe:

• Spicy - drizzle with hot sauce or chilli in oil
• Rustic panella - leave the parsley in larger pieces as opposed to finely chopping them
• Pane e panelle Bologna style - top with grilled aubergine or caponata
• Baked - for healthy, yet easy chickpea fritters, instead of deep frying, brush with oil, and place on a baking tray and bake at 200°C fan / 220°C / 425°F, gas mark 7, for 15-20 minutes, turning halfway.

You can find more burgers and sandwich ideas here.

🔪 Equipment

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• Mixing bowl
• Whisk
• Spatula
• Large saucepan
• High sided frying pan

❄️ Storage

Storing - we prefer eating this recipe fresh, but to prevent losing their crispy texture, keep them uncovered in the fridge so they don't turn soggy for up to 3 days

Freezing - cool the fritter to room temperature and lay them on a tray, then freeze overnight, followed by transferring them to freezer bags or containers for up to 3 months.

Reheating - You can air-fry or pan-fry for 3-5 minutes to restore crispness. I don't recommend microwaving as they will turn soggy.

🍽️ Serving Suggestions

Looking for a tasty side dish to pair with it? Here are our top suggestions:

• Healthy Coleslaw - Pair your crunchy, golden panelle sandwich with a creamy, tangy coleslaw made from shredded cabbage, carrot, and a light mayo‑vinegar dressing for a refreshing contrast
• Crispy Root Vegetable Rosti - Serve with a tray-baked root vegetable rosti for a rustic, earthy side - carrots, parsnips, and potato make it hearty and crunchy, balancing the soft chickpea fritters.
• Crushed New Potatoes - Fluffy crushed new potatoes, lightly seasoned and perhaps tossed with a little olive oil and parsley, make for a simple but satisfying accompaniment.
• Lemon‑Parsley Pasta Salad (Pasta Fredda) - For a lighter, summery side, a cold pasta salad with lemon, parsley, olive oil, and maybe a few vegetables works beautifully with the panelle sandwich.

❓ FAQ

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