For your kitchen, not just your screen.

Ingredients

• 250 g chickpea (gram) flour
• 750 ml cold water
• 1 tsp fine salt
• 2 tbsp flat-leaf parsley, finely chopped
• black pepper
• olive oil for frying, plus a little for the trays
• lemon wedges, to serve

Method

1. Make the batter. Whisk the chickpea flour into the cold water in a saucepan with the salt until there are no lumps.
2. Cook it. Set over a medium-low heat and stir constantly with a wooden spoon or whisk. After about 10–15 minutes it will thicken to a heavy paste that pulls away from the sides of the pan. Stir in the parsley and pepper.
3. Set it. Working quickly, spread the paste about 5 mm (¼ in) thick on lightly oiled trays or plates, smoothing it with an oiled spatula. Leave to cool and set for at least 1 hour.
4. Cut and fry. Cut into rectangles about 6 × 8 cm (2½ × 3 in). Heat 2 cm of oil in a frying pan to about 180°C (355°F) and fry a few at a time for 2–3 minutes a side, until puffed and golden. Drain on kitchen paper and salt lightly.
5. Serve. Eat hot with lemon or the Palermo way: in a soft sesame roll, with crocchè.