1 c chick pea flour
1 ts salt
1 bn Italian parsley, finely
: chopped -- to yield 1/4 cup
1/2 c sliced almonds
2 TB black pepper, freshly
: ground
2 lemons,zest finely chopped
: Oil for frying
In a 4- to 6-quart saucepan, dissolve chick pea flour
and salt in 3 cups cold water. Cook over medium high
heat, stirring constantly until consistency resembles
cream of wheat, about 20 minutes. Stir in chopped
parsley and spread mixture onto a cookie sheet,
fattening until about 1/2-inch thick and allow to
cool. Using a water glass, cut into 2-1/2-inch rounds
and set aside.
In a 12- to 14-inch saute pan, heat almonds, black
pepper, sea salt and lemon zest over medium high heat
and cook 3 to 4 minutes, stirring constantly, until
lightly toasted and infused with lemon fragrance. Set
aside. Heat inches of cooking oil in a tall frying pan
to 375 degrees F. Fry chick pea disks 4 to 5 at a time
until golden brown, about 30 to 45 seconds. Drain on
paper towels and sprinkle with almond mixture and
serve just warm.
