- 1 cup chick pea flour
- 1 teaspoon salt
- 1 bunch Italian parsley, finely chopped, to yield 1/4 cup
- 1/2 cup sliced almonds
- 2 tablespoons black pepper, freshly ground
- 1 teaspoon sea salt
- Zest of 2 lemons, 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 a few 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.