Instrucciones

• 1 - Prepare Chickpea Batter:
  In a mixing bowl, gradually whisk chickpea flour into cold water to form a smooth batter without lumps. Season with salt and pepper. Stir in chopped parsley and optional mint.
• 2 - Cook Panelle Base:
  Pour mixture into a nonstick pan over medium heat. Stir continuously for about 8-10 minutes until thick, creamy, and pulling away from the pan edges. Remove from heat and let it cool slightly.
• 3 - Shape and Slice Panelle:
  Pour the cooked batter into a greased shallow tray. Spread evenly and let it cool completely to firm up. Once set, slice into uniform rectangular or circular shapes, around 7-8 cm in diameter.
• 4 - Fry Panelle Fritters:
  Heat vegetable oil in a deep frying pan to 175°C (350°F). Fry the sliced panelle in batches until golden and crispy on both sides, about 2-3 minutes per side. Drain on paper towels.
• 5 - Assemble Tower:
  Stack two or three panelle fritters, layering arugula leaves lightly brushed with lemon zest between each. Garnish with a sprinkle of sea salt flakes and serve lemon wedges alongside.