Mix the chickpea flour and water in a saucepan and heat slowly. Add salt, pepper and parsley. The mixture will gradually become thicker. Stir diligently so that nothing starts. If necessary, try whether enough salt has been added. Continue heating and stirring until the mixture has a yeast-like consistency. This takes about 15 minutes.
Pour the mixture into a flat, square shape and smooth it out as much as possible. Let cool for about 1 hour, then remove and cut into squares. Cut the pieces into slices. Fry them in a pan in the oil until golden and then sprinkle with salt to taste.
Typically, the panelli are placed in a roll and eaten that way (Pane e Panelli), but they also taste great without anything.
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