Panelle

Method

Bring the water to a boil in a large saucepan with salt. Slowly whisk the chickpea flour into the boiling water in a steady stream, stirring constantly to prevent lumps from forming. Continue cooking and stirring over medium heat for about 20-25 minutes until the mixture becomes very thick and pulls away from the sides of the pan. Add the black pepper and parsley, then pour the hot mixture onto a large, slightly oiled baking tray to cool and set to about 1cm thickness. Once cooled and firm, cut the panelle into rectangles or squares, then shallow fry in olive oil until golden and crispy on both sides, approximately 3-4 minutes total. Serve hot, traditionally with fresh lemon juice and sea salt, or inside a bread roll as street food.