Put the chickpea flour in a large bowl and slowly add the water, beating well and quickly with a whisk, so as not to form lumps, and instead, forming an aqueous mixture.

Add pepper, and whisk.

Pour the mixture into a pot, add the salt and cook over medium heat, beating quickly with a whisk.

After 3-5 minutes of cooking add the parsley while continuing to mix.

As soon as the mixture becomes thicker, replace the whisk with a wooden spoon, always mixing the mixture so that it does not stick to the bottom of the pot.

At the first boil of the mixture turn off the heat and pour it on a marble surface and with a spatula spread the mixture bringing it to a height of 3-5 mm at most.

Allow cooling completely.

Once the mixture has cooled, cut Panelle chickpea into rectangles of about 5 (2 inches) centimeters by 7 (~3 inches).

Fry the panelle in abundant peanut oil.

Serve hot, with some lemon slices.