PANELLE SANGWITCH AKA SICILIAN FALAFEL

There’s a neighborhood in Brooklyn called Gravesend. I’m not making this up, it’s called Grave’s End. If the Mafia existed (which they totally don’t), they’d probably set up shop in a place called Gravesend. And that would mean that the neighborhood would have incredible Italian food. Forget what you heard about the best Italian food in NYC. If you haven’t been to Joe’s of Avenue U (it’s on Avenue U), you haven’t had the best Italian food in New York. It’s a no-frills Sicilian specialty joint. Try the panelle special (chickpea fritters on a hamburger bun with cheese heaped on); it’s the best in the city, or any city outside of Palermo. Here’s my version: Try this in place of your regular veggie burger.

 

2 cups water

Olive oil

1 cup chickpea flour (It’s easy to find now, thanks to gluten-free people.)

1 teaspoon kosher salt

½ crushed red pepper flakes

Canola oil

1 package store-bought hamburger rolls*

1 cup ricotta cheese (You can use another cheese, but keep it soft.)

1 cup grated pecorino Romano cheese

Fresh parsley for garnish

1. Bring the water to a boil in a small saucepan.

2. Grease a 9 x 13-inch baking sheet with olive oil.

3. Add the chickpea flour, salt, and red pepper flakes to the boiling water. Reduce to a low simmer and whisk to combine until it becomes thick and lumpless like polenta—figure on 7 or 8 minutes of whisking and simmering.

4. Using a spatula, spread the mixture onto the prepared baking sheet in an even layer. Let it cool to room temperature. Cover it with parchment paper and refrigerate for at least 2 hours to properly set.

5. Remove the baking sheet from the fridge. Cut the firmed batter into small rectangles or triangles or ovals about 2 inches long.

6. Add the canola oil to a big frying pan until it’s about ½ inch deep. Get the oil very hot and add the cutouts. Working in batches, fry until golden, about 4 minutes, rotating every minute. Repeat if needed.

7. Drain on paper towels.

8. Put a couple of fritters inside a hamburger bun. Sprinkle with a little salt and add ¼ cup of each of the cheeses. Throw some parsley on it.

Another Option: Feel free to serve the fritters without the bun and the cheese. These will work as an appetizer or even as a topper for salad.