Step 1

Using a medium-sized pan, combine salt and 3 cups of water.

Step 2

Add chickpea flour and whisk until there are no lumps.

Step 3

Place the pan over medium-high heat and keep whisking.

Step 4

After 3 minutes, add the ground black pepper and continue whisking.

Step 5

Wait for about 4 more minutes, and you will start seeing it thicken.  Test this by lifting your whisk, and you will see bits attached to it.

Step 6

Adjust heat to medium-low and continue mixing for 9 more minutes.  You can switch to a wooden spoon or spatula anytime from this point on because the whisk is not sturdy enough to handle the dough.

Step 7

Take the saucepan off the heat and add the chopped parsley.

Step 8

Mix, then transfer the dough into a loaf tin.

Step 9

Use your hand to flatten the top of the dough while gently pressing.

Step 10

Set the tin aside, uncovered to cool and solidify -- at least sixty to ninety minutes. (Room temperature is sufficient.)

Step 11

When the dough is ready, turn the loaf tin over to remove it.

Step 12

Cut into half, then quarter, and then slice into about 1/2-centimeter thick and slice across to cut a triangle.

Step 13

Using a saucepan, heat oil over medium-high heat.

Step 14

Once the oil is ready, start frying the chickpea fritters, placing them on top of kitchen paper after to drain any excess oil.

Step 15

Serve with a squeeze of lemon and a dash of ground black pepper.

Step 16

Slice a bun or a bread roll in half and add one layer of panelle on the bun's lower part.

Step 17

Add a dash of ground black pepper and fresh parsley, then add another layer of chickpea fritters --- repeating it for at least three layers.

Step 18

On the top layer, squeeze some fresh lemon and cover with the top bun.

Step 19

Serve.