Instructions:

1) In a large bowl, mix together the flour, seasoning, baking soda and salt.  Slowly stir in water until a smooth paste is formed, about the consistency of pancake batter.  Allow to rest for about an hour. Then fold  in the chickpeas to the mixture.
2) In a medium sauce pan, heat up the Romesco Sauce over medium heat.
3) In a large sauté pan, heat up 1 tbsp of oil over medium high heat.  Ladle in ¼ cup portions into the pan.  When the oil starts to bubble, turn the heat down to medium and cook for 2-3 minutes; until golden brown.  Flip and repeat on the other side.
4) Remove from the pan and place onto a plate that has been lined with paper towels to collect the oil. After a minute, place on a plate and top with ¼ cup of Romesco Sauce.  The place a ¼ cup of fresh arugula on the sauce.