Pour half of the water into a large saucepan or heavy-bottomed pot.

With the heat still off, sift the chickpea flour directly into the pot with the water. This helps prevent lumps from forming. Begin mixing with a whisk to combine the ingredients smoothly.

Turn on the heat to low or medium-low and continue stirring constantly with a whisk. As soon as the mixture starts to thicken slightly, gradually pour in the remaining water while continuing to whisk to maintain a smooth texture.

Keep stirring for a few more minutes. Add salt and finely chopped fresh parsley, mixing well.

Start with a whisk, and once the mixture thickens further, switch to a wooden spoon or a heat-resistant spatula to stir more effectively.

Continue cooking the mixture over low heat for 20 to 30 minutes, stirring constantly. The goal is to get a very thick and smooth dough with no lumps. The mixture is ready when it begins to pull away from the sides of the pot and forms a compact mass.

Transfer the hot chickpea mixture to a flat work surface lined with parchment paper. Spread it evenly to a thickness of about 5 millimeters (roughly ⅕ inch) using a spatula.TIP: For a smoother, more even surface, place another sheet of parchment paper on top and roll gently with a rolling pin.

Let the dough cool completely at room temperature. It will solidify as it cools.

Once cooled, cut the panelle into your preferred shape. Traditionally, they are rectangular. Use a sharp knife or a pastry cutter to make clean cuts.

Heat a generous amount of vegetable oil in a frying pan. When the oil is hot (about 170–180°C or 340–355°F), fry the panelle for about 2 minutes or until golden and crisp. No need to flip them during frying.

Remove the panelle from the oil using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.

The panelle are ready to enjoy. Sprinkle with a little salt to taste. In Palermo, they are often served with a squeeze of fresh lemon juice for an extra burst of flavor.