Chickpea Fritters: Panelle

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Me and my mom made it without the eggs garlic and cheese, it was good but a little bland, I think next time I would add some geated pecorino romano cheese just for flavor. I guess you would need the egg for glue if you add the cheese, but I'm not sure.

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I agree with pota85.
My family is from Sicily as well and we make Panelle the same way pota85 describes with 1 extra ingredient..we add 1-2 tsp ground Fennel seed.
My family eats them in a panini..I find that to heavy so I chose to eat them with a salad.
And depending on your taste buds some in my family will squeeze lemon juice on them as well.
I may try Mario's version to compare the two.

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The differences here is real Sicilian panelle that my family makes have no cheese, eggs, garlic or olive oil added into batter. Its just chick pea flour, water, parsley, and some salt & pepper. You cook and stir for a long time until dough pulls away from pot sides. Also, you do not shape dough into ovals, you spread out hot mixture onto a long flat surface (such as a pan to let it cool and then slice into squares or rectangles for frying.

This recipe is just this chefs take on it, a variation to make it more exciting probably.

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O Fat, if you do not explain what you think is wrong with it, and how you think it should be done better, then your criticism is not helpful. I really don't think you have added anything to the discussion. If you know a better way, then out with it. Otherwise, what is the point of commenting?

I made this recipe and we liked it. I'm going to make it again.

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This just isn't a panelle recipe, simple as that, nuff said.