Whisk the chickpea flour into the cold water until smooth.

Cook over medium heat, stirring constantly, until thick like polenta.

Stir in the parsley and salt, then spread thin on a greased sheet.

Let it cool and firm up, then cut into squares or rectangles.

Heat the oil to 350 degrees F and fry the panelle until crisp and golden.

Drain on paper towels and serve hot with lemon wedges.