Cut the bread into 1–2-centimeter loaves.
In a pot, heat the soy drink with the panela, the lemon
peel and the cinnamon stick. When it boils, turn off the heat, cover, set aside,
and let it infuse.
Place the bread on a deep platter and pour the
aromatized soy drink. Dip the loaves on both sides, but be careful not to soak
them too much so that they do not break.
For the batter, mix the chickpea flour with water
until you get a consistency similar to a beaten egg.
Heat a frying pan with enough oil to fry them.
Dip each loaf through the mix of chickpea flour and
fry on both sides until golden brown. Then, set the loaves aside on paper towels
to absorb the excess oil.
Decorate them with a mixture of panela and cinnamon.
