Recipe description
July 31, 2026
Sicilian chickpea panelle from the oven
Oven-baked Sicilian chickpea panelle for a gut-friendly meal
88%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber and plant-based protein from chickpea flour.
- Includes polyphenol-rich herbs (rosemary, garlic) and olive oil.
- Oven-baking provides crisp texture with less added oil.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Flour, chickpea
1
cup
Water
1
cup
Oil, olive
2
tablespoon
Salt
0.5
teaspoon
Black pepper
0.25
teaspoon
Rosemary
1
teaspoon
Garlic
0.5
teaspoon
Instructions
1
Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
2
In a mixing bowl, whisk together chickpea flour, water, olive oil, salt, black pepper, rosemary, and garlic powder until smooth and lump-free.
3
Pour the batter onto the prepared baking sheet, spreading evenly to about 0.5 cm thickness.
4
Bake for 25-30 minutes, or until golden brown and crisp around the edges.
5
Remove from oven, let cool slightly, then cut into diamond or rectangular shapes.
6
Serve warm with salads or grain bowls, or as a snack with your favorite herbs and spices.
More Recipes For Your Gut
Nutrition
350 kcal
Calories
13 g
Protein
36 g
Carbohydrates
6 g
Fiber
2 g
Sugar
14 g
Fat
3 g
Saturated fat
1.3 g
Salt
FAQ
Can I substitute chickpea flour with another flour?
Chickpea flour is essential for the panelle texture; other flours will change the result. You can try a gluten-free blend, but expect differences in texture and binding.
How many servings does this make and can I scale the recipe?
It yields 2 servings. You can scale the ingredients proportionally; baking time may vary slightly with a larger batch.
What oven temperature and bake time should I follow?
Preheat to 200°C (400°F). Bake 25–30 minutes until golden brown and crisp at the edges.
What should the batter consistency be like?
It should be smooth and lump-free, pourable enough to spread to about 0.5 cm thickness.
How do I store leftovers and reheat panelle?
Refrigerate in an airtight container for up to 2–3 days. Reheat in a 180°C oven for 5–8 minutes until warm and crisp.
What are good serving ideas or toppings?
Serve with salads or grain bowls, or as a snack with herbs and spices; finish with lemon zest or paprika if you like.
Is this recipe gluten-free or suitable for gluten-free diets?
Chickpea flour is gluten-free, but check packaging for cross-contamination if you need a strict gluten-free option.
Are there any common allergens I should watch for?
The recipe uses chickpeas (a legume). If you have a legume allergy, avoid; watch for cross-contamination with other ingredients.
Why is the panelle crisp and how can I get more crispness?
Crispness comes from a thin spread (about 0.5 cm) and oven heat. For more crispness, spread thinner, bake until deeply golden, and use parchment; you can briefly broil at the end if your oven allows.
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