Panelle di ceci

Combine the chickpea flour and salt in a large pot, whisking together while dry. Slowly pour in most of the water, reserving some for later. While continuously whisking over a medium heat, mix from the centre outwards to prevent lumps from forming. Gradually pour in the remaining water, continuing to whisk until the mixture has a fairly liquid consistency. To check if it’s ready, lift up a spoonful of the mixture; it should move down without being runny. Remove the pot from the heat and let it cool slightly.

Meanwhile, roughly chop the parsley, leaving the leaves nearly intact.

Return the pot to heat and stir continuously until the flour thickens. To speed up the cooking process, stir more vigorously; this should take approx. 30 minutes. Once it has the right consistency, add the parsley and stir again to distribute it evenly. Turn off the heat.

Using a spatula, spread the mixture onto a marble work surface until it is approx. 4-5mm thick. Let it cool a bit then trim the edges to create rectangle approx. 45cm wide. Cut this rectangle into smaller rectangles about 10cm wide. Allow the panelle to stand at room temperature until the surface of the dough is dry – this will make them extra crunchy.

Heat a large volume of oil in a pot. Once hot, immerse a few panelle at a time. Fry until golden, turning frequently, for approx. 3 minutes. Drain and transfer to paper towels.

Serve the panelle on their own or in between sliced bread rolls, using 5 panelle per roll. It’s best to eat them while still hot with lemon wedges.