Panelle with Lemon Peppered Almonds

• 1 cup chickpea flour
• 1 teaspoon salt
• 1 bunch italian parsley chopped
• 1/2 cup almonds sliced
• 2 tablespoons black pepper
• 2 each lemons chopped

1. In a 4- to 6-quart saucepan, dissolve chick pea flour and salt in 3 cups cold water.
2. Cook over medium high heat, stirring constantly until consistency resembles cream of wheat, about 20 minutes.
3. Stir in chopped parsley and spread mixture onto a cookie sheet, fattening until about 1/2-inch thick and allow to cool.
4. Using a water glass, cut into 2 1/2 inch rounds and set aside.
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. Set aside.
7. Heat inches of cooking oil in a tall frying pan to 375F (190C).
8. Fry chick pea disks 4 to 5 at a time until golden brown, about 30 to 45 seconds.
9. Drain on paper towels and sprinkle with almond mixture and serve just warm.

chickpea flour, salt, parsley, almonds, black pepper, lemons

Taken from recipeland.com/recipe/v/panelle-lemon-peppered-almonds-44013 (may not work)