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In a saucepan whisk chickpea flour, salt, pepper and mix.
Add 600ml of water slowly and mix until you form a smooth and liquid batter.
Cook over low heat, stirring constantly, until thick.
Stir in chopped parsley and mix.
Transfer into a loaf tin and let it set.
Slice into thin pieces and place on a baking tray.
Brush with oil on both sides and bake at 200C for 18 minutes, flipping halfway through.
Enjoy straight away, I love them on their own (as a snack, appetiser or bread/cracker substitute) but in Sicily they are traditionally used as a filling for sandwiches.
If you decide to store them they will go soft but don't worry: bake them in the air fryer at 200C for 5 minutes, they are even better, tastier and crunchier the day after!