In a saucepan, whisk together chickpea flour, salt, and pepper.

Gradually add 600 ml of water, whisking continuously to form a smooth, lump-free batter.

Place the saucepan over low heat and cook, stirring constantly, until the mixture thickens and starts to pull away from the sides of the pan.

Stir in the chopped parsley.

Pour the mixture into a loaf tin (or a lined dish) and smooth the top. Let it cool completely until set.

Once firm, slice into thin pieces and place them on a baking tray.

Brush both sides with a little oil and bake at 200°C (400°F) for about 18 minutes, flipping halfway through, until golden and crisp.

Enjoy straight away — they’re delicious on their own as a snack, appetizer, or even as a bread or cracker alternative.

In Sicily, panelle are traditionally served in sandwiches — simple, authentic, and incredibly tasty!