Recipe

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• 2 cups water
• 1 tsp salt
• 1/4 tsp pepper
• 1/4 tsp garlic powder
• 1/4 cup olive oil
• 1/4 lb garbanzo flour
• 1 -1 1/2 tbsp minced italian parsley (optional)
• olive oil (for pan frying )

• 1 Pour water, salt, pepper, garlic powder, and 1/4 C olive oil into the saucepan over medium heat and whisk in the garbanzo flour until smooth.
• 2 Cook and keep whisking with a whisk or stirring with a wooden spoon constantly, scraping the bottom and sides of the pan until mixture is quite stiff and starts to pull away from the sides as you stir, usually 15 minutes.
• 3 Turn the batter into the oiled pan with at least 1/2 inch lip and spread it quickly with the spatula dipped in cold water before it cools and sets. Dip the spatula in water to smooth out the top and spread to about 1/2 inch thickness. Make the edges straight and neat.
• 4 Let it cool for about 1 hour until completely firm.
• 5 Once cooled, you can cut in whatever shape or size you like. I cut mine to about 3 inch by 1 1/2 to 2 inch bars.
• 6 Pour enough olive oil into the skillet to cover the bottom with 1/8 inch of oil and set over medium heat. When hot, lay in the panelle and fry about 3 minutes on each side until crisp and golden on both sides. Don't crowd the pan and fry in batches.
• 7 Best served while still warm.