Panelle with Olive Tapenade (Sicilian Chickpea Flour Fritters) Recipe


Recipe Facts


Active: 30 mins
Total: 30 mins
Serves: 6 servings

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  • For Panelle
  • 3 ¼ cups water
  • ½ pound chickpea flour
  • 2 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp minced parsley
  • 1/4 cup olive oil
  • For Olive Tapenade:
  • 1 ¼ cups pitted kalamata olives
  • 2 cloves garlic, minced
  • 1 tsp capers
  • 4 anchovy fillets, rinsed if packed in oil
  • 1 tbsp fresh squeezed lemon juice
  • 1/4 cup olive oil
  • 1 tbsp parsley, chopped


  1. In a medium saucepan, whisk together water and chickpea flour until combined and free of lumps. Whisk in salt and pepper. Turn heat to medium. Stir mixture with a wooden spoon until it has thickened to the same consistency as polenta, about 8 minutes. Stir in herbs and remove from heat.

  2. Using a spatula, spread dough over bottom of a baking sheet. The layer should be about 1/4 inch thick. Let dough cool to room temperature.

  3. Meanwhile, place olives, garlic, capers, anchovies, and lemon juice in food processor. Pulse until olives are finely chopped, about ten pulses. While the motor is running, add the olive oil. Continue to pulse until almost smooth, about ten seconds. Scoop tapenade into a bowl for serving. Garnish with parsley. Set aside.

  4. When dough has cooled, cut it into long, thin triangles. Heat olive oil in a large sauté pan over medium high heat. Fry panelle in batches, turning over once. The panelle are done when they’ve puffed up and turned golden, about two minutes per side. Serve hot with tapenade.