Ingredients

1 cup chickpea flour
2 cups water
1/2 bunch fresh parsley leaves, finely chopped, plus more garnishing
1 teaspoon salt
Extra-virgin olive oil plus more to fill a deep pan no more than halfway full
1 garlic clove, sliced
2 eggs
1/4 cup Caciocavallo cheese
Cazilli, recipe follows

Instructions

In a 2-quart saucepan, dissolve the chickpea flour in 2 cups water. Stir in
1/2 bunch chopped parsley, salt, extra-virgin olive oil, 1 sliced garlic clove and 2 eggs. Place the saucepan
over medium heat and continue mixing until ingredients combine to form a thick paste. Remove the pan from the
heat and allow the dough to cool.

Fill a deep pot no more than halfway with extra-virgin olive oil. Heat oil over medium-high heat until it
reaches a temperature of 360 to 365 degrees F. The oil should remain at or around this temperature throughout
the cooking process. Using your palms, shape the chickpea flour dough into oval-shaped fritters, about 2
inches in length. Working in batches of 6, fry the fritters until golden brown. Use a slotted spoon or spider
to gently drop spoonfuls of the fritters into the oil, being careful not to splatter the hot oil. Using the
same spoon or spider, remove the finished fritters to a serving plate. Repeat process until all the panelle
are cooked.

Garnish with parsley and cheese. Serve warm accompanied by cazilli.