Chickpea flour: 300g/10.5oz
Water: 900g/32 fl oz
Parsley: 10g/0.35oz, chopped
Salt: To taste
Greek yoghurt: 300g/10.5oz
Cucumber: 100g/0.35oz
Garlic cloves: 1
Dill: To taste
White vinegar: 6ml/0.2 fl oz
Olive oil: 20ml/0.7 fl oz
Warm up the water in a pot.
Start adding the chickpea flour and mix very well using a whisk.
Keep adding and mixing until the mixture is firm and lump-free, then add parsley and salt.
Keep mixing for a few minutes until the sides of the pot are clean and the mixture forms a kind of a dough.
Spread the mixture on a tray on 5mm thick baking paper.
Keep in the fridge for a day to dry out.
The next day cut the dough to equal rectangles.
Fry at 200°C/392°F for 2 minutes.
Grate cucumber and strain all water using a cheese cloth.
Grate garlic and mix with the grated, strained cucumber.
Mix with yoghurt and add dill.
Add olive oil and vinegar.
Mix well and store in the fridge ready to serve.
Serve six pieces of the panelle with tzatziki.
