Steps
- Whisk 500g of chickpea flour and 20g of fine salt in a heavy pot. Gradually whisk in 1.4 liters of water until smooth.
- Cook over medium heat, stirring constantly and more vigorously as it thickens, for about 30 minutes, until a thick paste forms. Stir in the roughly chopped leaves of 1 bunch of parsley.
- Spread small portions on a clean marble or steel surface, ¼in / 5mm thick. Cool briefly, then cut into 2 × 4in / 5 × 10cm rectangles.
- Heat 2in / 5cm of vegetable oil in a deep pot until a scrap sizzles. Fry a few pieces at a time for about 3 minutes, turning until golden. Drain on paper towels.