Angela's Panelle

Sicilian`s chickpea fritters

· 1 cups of Garbanzo bean flour

· 1 ½ to 2 cups of water

· Coconut oil to coat pan

· Mix flour and water very well

· Heat in pan on low stirring consistently until doughy

· Take off and lay the dough flat on cold service until cooled.

· Then cut up in squares and deep fry them until golden.

· When cooled add sea salt, pepper, rosemary or parsley.