Panelle with Ricotta and Oil Cured Black Olives

Ingredients

• 1 1/2 cups chickpea flour
• Kosher salt
• 1/2 cup canned chickpeas, drained and coarsely mashed
• Vegetable oil, for frying
• 1/4 cup chopped fresh flat-leaf parsley, plus more parsley leaves for serving
• 1 cup fresh ricotta
• 1/4 cup oil-cured black olives, coarsely chopped

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