Panelle e Insalata di Rucola (Sicilian Chickpea Fritters with Rocket)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 250 g gram flour
- 50 ml extra virgin olive oil
- 10 g fresh flat-leaf parsley, chopped
- 60 g rocket
- 1 tbsp lemon juice
Nutrition (per serving)
- Calories
- 346 kcal
- Protein
- 14.2 g
- Carbohydrate
- 31.1 g
- of which sugars
- 4.2 g
- Fat
- 15.8 g
- of which saturates
- 2.1 g
- Fibre
- 7.2 g
- Salt
- 0.11 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Whisk the gram flour with 750ml water and a pinch of salt in a saucepan until smooth. Place over a medium heat and cook, whisking constantly, for 6-8 minutes until very thick.
- 2
Stir in the parsley, then spread the mixture out on a lined tray to about 1cm thick and leave to cool and set for 15 minutes.
- 3
Cut the set mixture into rectangles or triangles.
- 4
Heat half the olive oil in a large frying pan over a medium-high heat and fry the panelle in batches for 2-3 minutes on each side until golden and crisp, adding more oil as needed.
- 5
Toss the rocket with the remaining olive oil and lemon juice and serve alongside the warm panelle.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.