Hi Jase,

What you're looking for is called Panelle. It's a specialty of Sicily, particularly Palermo. It's essentially a polenta that's made with chickpea flour instead of cornmeal.

PANELLE (BASIC RECIPE)

3 1/2 cups water
2 cups chickpea flour
salt & pepper
minced parsley if desired
oil for frying

Place the water in a medium saucepan. Slowly stir in the chickpea flour to prevent lumps from forming. Stir in salt & pepper and parsley if using. Bring to a simmer over medium heat, stirring slowly and constantly in one direction. Reduce heat to low and cook, stirring, until the mixtue is very thick, about 5 minutes.

Pour into two greased or plastic-wrap lined jellyroll pans and spread to an even thickness. Let cool completely. (May be covered and refrigerated overnight.)

When ready to eat, cut dough into rectangles about 3x2-inches. (Peel off plastic wrap if it was used.)

Heat 1/2-inch of oil in a wide skillet pan over medium heat.

Fry panelle a few at a time, turning once, until golden brown and puffed, about 3-4 minutes. Drain on paper towels. Serve hot.