1 teaspoon soy sauce
1/2 teaspoon garlic salt
1 tablespoon vegetable oil
1 tablespoon white vinegar
1 1/2 teaspoons vegetable oil
1 tablespoon honey
1 teaspoon prepared mustard
1/4 teaspoon salt
2 tablespoons white sugar
1 (16 ounce) can whole wheat flour (such as Best)
2 tablespoons baking powder
1/4 teaspoon dried allspice
3/4 cup vegetable oil for frying
In a large bowl, mix soy sauce, garlic salt, vegetable oil, vinegar, soy sauce, garlic salt, vegetable oil, honey, mustard, salt and sugar. Place flour into a small mixing bowl or cup. Fold the mixture into the beef mixture, stirring just until. Fry or flip, depending on your preference. Do not let the bread brown. Fry the bread in a small amount of oil over medium high heat until golden brown. Drain on paper towels.
Heat fryers to medium-high heat.
Fry the chickpeas two ways. Fry brown on both sides, stirring once, about 3 minutes. Fry tomatoes the same way. When tomatoes are soft pull apart and place on vegetables. Fry breads on both sides, about 3 minutes. (Note: 4 cups of chickpeas should be cooked for a 9x5 inch loaf.)
Fry breads in oil until lightly browned. Drain on paper towels. Serve hot out of dish with rice or vegetables.