Le Panelle

Specialty Romanina

Le PanelleThe panelle are fried chickpea flour. these are traditional specialities of street.

Made with chickpea flour, water and salt and the addition of parsley, the panelle usually eat in the middle of sesame sandwiches, round and soft, but can also be enjoyed alone with their crunchy texture.

If the mixture of chickpea flour is made in the morning, the panelle can be served in the evening, but if done at night we let them cool and rest for tomorrow.

When they are cold, cut it into slices and let them take a room-temperature. Prepare a large pan with oil and fry. The “panella” is ready when it is golden brown!