Mix the flour, yeast and salt. Combine the water, oil and honey, add to the mixture, knead for approx. 10 mins. using the dough hook on a food processor. Cover the dough and leave to rise for approx. 1 hr. Divide the dough into 12 portions, shape into balls and place on a baking tray lined with baking paper. Cover and leave to rise for a further 30 mins. Brush with water, sprinkle with sesame seeds.
Approx. 20 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, leave to cool on a rack.
Add the chickpea flour and water to the pan, season with salt, cover and simmer over a medium heat for approx. 20 mins., stirring occasionally. Mix in the parsley. Spread thinly (approx. 4 mm) on a baking tray, leave to cool. Cut into triangles.
To deep fry
Fill a pot to ⅓ with oil and heat it to approx. 180°C. Deep fry the panelle in batches for approx. 4 mins. each, remove with a slotted spoon, drain on kitchen paper.
Halve the bread rolls, fill with the panelle, serve.