1 hour and 10 minutes

chickpea fluor, 4 cups
water, 2 cups
parsley, 1 bouquet
lemon, 1
oil for frying, to taste
salt, to taste
pepper, to taste


Pour 4 cups of water, salt, and oil into the saucepan, and gradually whisk in the chickpea flour, until the pastry gets smooth. Set over medium heat, and whisk constantly as the batter slowly heats. Cook and keep whisking, scraping the bottom and sides of the pan frequently, until the mixture is quite stiff and starts to pull away from the sides as you stir it.
When heat is off, add the chopped parsley and spread the mixture smoothly in the sheet tray or spread evenly on your kitchen counter until reaching a thickness of 3-4mm. Let it cool.
Cut pieces with a sharp knife, in whatever size or shape you like and fry the chickpea fritters in hot oil at 180°C. Serve warm with a sprinkling of salt and pepper and a squeeze of lemon.

Thanks to Cooking Elena.