Semplicemente farina di ceci mescolata ad acqua, cotta sul fuoco e poi fritta... 
Ah, These Arabs ... I knew more of the devil, and, in fact, the fritters are one of their "invention" that the people of Palermo and took it to her. If you want to know more about their history here's a very interesting link . If you're vacationing in Palermo and then, you just have to taste this delicacy on site, by going into any fry. You will always find a good deal of panelle ready to eat. If you want to try this at home here then you need: 500 grams chickpea flour, 1 liter and a half of cold water, salt, pepper and parsley and olive oil for frying. It is really easy to prepare but the process is long. In a
pentola sciogliete la farina di ceci nell'acqua fredda e condite con il sale e pepe. Io uso il frullatore a immersione per non fare creare grumi e creare una pastella omogenea. Porre la pentola sul fuoco e cuocere a fiamma moderata per 40 minuti rigirando con un cucchiaio di legno per non fare attaccare sul fondo. Pazienza...abbiate tanta pazienza ma ne vale la pena. Appena pronto unite il prezzemolo tritato finemente. Porre l'impasto in una teglia bagnata leggermente ( o unta). Lo strato non dovrebbe essere più di 3mm al massimo mezzo centimetro. Fare raffreddare e tagliare le panelle così...
Potete creare uno strato più alto ma poi dovete avere cura di "assottigliare" le panelle a mezzo centimetro circa. Friggetele in abundant oil
Drain on absorbent paper or paper bread
eat them hot with a sprinkling of salt and lemon ...
Their "death" is in a nice bun like this ...
E 'natural for a little dough from sticking to the bottom of the pot but since you do not throw anything you can achieve the so-called "scraping". Carefully scrape the dough stuck to the bottom of the pot (but not burnt), create some balls (type crocchè) and fry them .... you know that almost as good doctoring is the same panella because it is steeped in ... Smoked ??????
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