Here's a recipe, Mig. In my family, we don't eat them in bread, more as a side dish or sometimes as an appetizer.
1 pound (500 g) chick pea flour Olive oil or rendered lard for frying Salt Lemon juice Minced parsley (optional) Stir the chick pea flour into 2 quarts (2 l) of lightly salted water over a moderate flame, and stir the mixture steadily in the same direction with a wooden spoon until you obtain a soft, lump-free paste. When the paste begins to pull away from the sides of the pot, turn it out into oiled wooden molds, or spread it out about 1/4 inch high (1/2 cm) on your work surface (dust the surface with parsley before you spread if you're including it). Once the paste has cooled, cut it into 1 by 3-inch (3x7 cm) rectangles and fry them in hot oil or lard.
To serve them, lay several rectangles on a slice of still-warm freshly baked bread, season them with lemon juice and salt to taste, top with another slice of bread, and enjoy.
