Ligurian pancakes to chickpeas

At least 8 hours before preparation, dissolve in a liter of water the flour, stirring vigorously with a whisk.

Add salt and let it sit.

Put the mixture into a large pot and bring to a boil stirring constantly with a wooden spoon.

From the moment it begins to thicken, continue to cook for 15-20 minutes.

Have the plates on a table and fill it with 3 ladles of each compound.

Allow to cool completely.

Gently remove the chickpea cakes from dishes and cut into strips (like French fries); in a pan of hot oil, put the panisse and FRY until well browned.

Dry them on absorbent paper and arrange on a serving dish by adding a little salt.

The panisse goes hot and are excellent eaten either as an appetizer or as a side dish.