Panelle sandwiches with Organic Sicilian rosemary

Place a pot with cold water on the stove without turning on the heat.

Sprinkle in the chickpea flour and whisk thoroughly to prevent lumps from forming.

Turn on the heat to a medium flame and season with salt. Season with a pinch of Cannamela Grinder Cap black pepper and stir continuously. When the mixture starts to boil and thicken, cook for another 10 mins. Be careful to stir very well to avoid lumps forming.

Divide the mixture into two parts and to one add the Cannamela Organic Sicilian rosemary.

To the other part, add the Cannamela Organic parsley from Emilia Romagna.

Spread the two mixtures separately onto two greased baking trays, level the surface with a greased spatula and wait for them to cool. Cut the mixtures into rectangles, then pull apart and fry in hot oil.

Serve the fried panelle in the bread rolls.