Place chickpea flour, water and salt into the Thermomix bowl and cook 15 min/100°C/speed 4. Add the fennel seeds in the last few seconds to combine.
Spread thinly onto a lined baking tray and cool to room temperature before transferring to the freezer for about 20-30 minutes.
When you can easily cut the mixture into squares without sticking, preheat a frying pan with a shallow amount of EVOO to a medium high heat.
Fry the squares a few at a time until golden on both sides. You may need to return the uncooked mixture to the freezer as it becomes quite soft.
Drain on paper towels and serve immediately with plenty of salt, chopped parsley, lemon juice and parmesan cheese if using.
It is traditional to serve these in a sandwich but I personally love them hot and crunchy and salty straight from the pan. They are hard to resist.