Sicilian Panelle

Method

1. In a bowl, combine the chickpea flour and water. Mix with your hands until completely smooth, without lumps.
2. Add salt, pepper, and torn parsley leaves. Stir to incorporate.
3. Let the mixture rest at room temperature for 15-20 minutes.
4. Transfer the mixture to a pot and cook over low heat, stirring continuously, until it thickens and pulls away from the sides (like polenta), about 5-10 minutes.
5. Wet a plate with water. Spread the cooked mixture onto the plate into a thin even layer (about 0.5 cm thick).
6. Allow to cool completely until firm, at least 30 minutes.
7. Once firm, cut the panelle into desired shapes (e.g., strips or triangles).
8. Remove from the plate and separate the pieces.
9. Heat oil in a deep pan for frying. Optionally add a pinch of salt to the oil.
10. Fry the panelle in batches until golden and crispy on both sides.
11. Drain on paper towels and serve hot, optionally in bread as a sandwich.