Sicilian chickpea flour fritters

A friend of mine has come over for few days.
She brought what I miss most of my home country, Sicily; she brought a big tray of "panelle", chickpea flour fritters.

We fried all in one go and the smell will be gone in at least one week :(

This is what I found on the net:

Panelle (Sicilian Chickpea Fritters) are fritters made from chick-pea flour that may be of Arab origin. They are a favorite snack food to the Sicilians, found in friggitoria or fryshops.
Ingredients:
2 ½ Cups Ceci flour
3 ¼ Cups water (cold)
Dash Salt
2 Tablespoons Chopped parsley
Directions:
-Mix the ceci flour, salt and water together in a 1 gallon pot.
-On low heat slowly heat the mixture until thick.
-Place panella on clean sheet pan or 1 quart milk carton.
-Chill panella under refrigeration until cold.
-Once cold cut into rectangles each about 2 inches by 3 inches.
-Heat oil to 375°F and fry in batches, being careful to not put in too many at one time which would lower the heat of the oil. Fry until each panella is golden brown. You may need to turn once.
Drain on paper towels and serve immediately.

If you ever happen to go to Sicily, don't miss them :)