Panelle with Lemon Peppered Almonds

1. 1

   In a 4- to 6-quart saucepan, dissolve chick pea flour and salt in 3 cups cold water.

2. 2

   Cook over medium high heat, stirring constantly until consistency resembles cream of wheat, about 20 minutes.

3. 3

   Stir in chopped parsley and spread mixture onto a cookie sheet, fattening until about 1/2-inch thick and allow to cool.

4. 4

   Using a water glass, cut into 2 1/2 inch rounds and set aside.

5. 5

   In a 12-14-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.

6. 6

   Set aside.

7. 7

   Heat inches of cooking oil in a tall frying pan to 375F (190C).

8. 8

   Fry chick pea disks 4 to 5 at a time until golden brown, about 30 to 45 seconds.

9. 9

   Drain on paper towels and sprinkle with almond mixture and serve just warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.