Panelle with Lemon Peppered Almonds

Directions

1. 1

   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 : g

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- 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 c

6. 6

   Set aside

7. 7

   Heat inches of cooking oil in a tall frying pan to 375 degrees F

8. 8

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