Instructions: 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, flattening 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. 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.

This recipe yields 6 servings.

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