In a saucepan, combine chickpea flour and 3 cups water. Stir until very smooth.

Cook on medium heat for 5 minutes, stirring continuously with a whisk to avoid lumps.

Add salt, pepper and parsley. Continue cooking, stirring continuously for another 5 minutes until the consistency is like a thick porridge.

Transfer to a lightly oiled surface or dish. Spread in a layer about ½” thick.

Leave to cool and set.

Cut into rectangles or use a half moon shaped cookie cutter and cut into crescent shapes.

Heat enough oil for deep frying.

Add panelle and fry until golden brown.

Drain on paper towels and sprinkle with a little more salt, as soon as it comes out of the oil.

Serve warm.