1. Combine the chickpea flour and salt in a saucepan. Gradually whisk in the water, making sure you get rid of all the lumps. Place the saucepan over a medium heat and keep whisking until you obtain a smooth and thick consistency – when ready, after about 3 minutes, the mixture will pull away from the sides of the pan.

2. Remove from the heat, stir in the chopped parsley and then pour the mixture over a lightly oiled flat tray or baking tray, spreading it evenly with the help of a spatula, or cover it with clingfilm, pressing down well over the mixture so it spreads evenly.

3. Leave to cool completely.

4. When cool, cut the mixture into about eight squares. Heat plenty of vegetable oil in a deep frying pan over a high heat. When hot, deep-fry the panelle for about 2–3 minutes until golden.

5. Remove and drain on kitchen paper to absorb the excess oil.

6. Serve immediately with a squeeze of lemon juice in crusty rolls.

Panelle – aka Sicilian chickpea fritters – are your next protein-rich snacking obsession