Panelle with Ricotta and Oil-Cured Black Olives

Chickpea fritters topped with fresh ricotta, oil-cured black olives and parsley.
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  • Level: Easy
  • Total: 1 hr 30 min (includes chilling time)
  • Active: 1 min
  • Yield: 36 fritters
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1 1/2 cups chickpea flour

Kosher salt

1/2 cup canned chickpeas, drained and coarsely mashed

Vegetable oil, for frying

1/4 cup chopped flat-leaf parsley, plus more parsley leaves for serving

1 cup fresh ricotta

1/4 cup oil-cured black olives, coarsely chopped


  1. Whisk the chickpea flour and 2 teaspoons salt together with 2 cups water in a medium saucepan over medium-high heat and cook until the mixture thickens, pulls away from the side of the pan and is a thick paste consistency, about 4 minutes. Stir in the chickpeas. Spoon leveled tablespoons of the mixture onto a parchment-lined baking sheet and flatten to 1-inch wide rounds about 1/3-inch thick. Cover and chill for at least 30 minutes. The recipe can be prepared up to this point and chilled overnight.
  2. Fill a small skillet with 1 inch of oil and heat to 375 degrees F.
  3. Fry the fritters until golden, about 2 minutes per side. Transfer to a paper-towel-lined plate to drain.
  4. Stir the parsley into the ricotta, then dollop onto warm or room temperature fritters. Top with the chopped olives, 1 small parsley leaf and a sprinkle of salt. 
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