Prepare the Pan: Lightly grease a 9x13 inch baking sheet or a similar-sized pan with a rim and set it aside.
Cook the Batter: Bring 2 cups (480 ml) of water to a boil in a medium pot.
While whisking constantly to prevent lumps, gradually pour in the sifted chickpea flour, a large pinch of salt, and a few grinds of black pepper.
Thicken the Mixture: Reduce the heat to maintain a gentle simmer.
Stir in the olive oil and continue to cook, stirring constantly, for about 1-2 minutes until the mixture is very thick, like a stiff polenta.
Spread and Chill: Immediately scoop the hot mixture onto your prepared pan.
Working quickly, use a spatula to spread it into a thin, even layer (about 1/4 to 1/2 inch thick).
Let it cool for a few minutes, then cover loosely and refrigerate until firm and completely chilled, about 30 minutes.
Cut the Fries: Once chilled, turn the chickpea slab out onto a cutting board.
Cut it into your desired shapes—classic 3 x 1/2-inch fries, triangles, or squares work well.
Fry to Golden Perfection: Pour enough neutral oil into a large skillet to reach a depth of about 1/4 inch and heat over medium-high heat.
When the oil is shimmering, carefully place the fries in a single layer, ensuring not to overcrowd the pan.
Fry for 3-4 minutes, turning occasionally, until all sides are golden brown and crisp.
Season and Serve: Use a slotted spoon to transfer the cooked fries to a plate lined with paper towels to drain excess oil. Immediately sprinkle with salt, more black pepper, and a dusting of Parmesan cheese, if using.
Serve hot with fresh lemon wedges or your favorite dipping sauce.
Don't Skip the Sift: Sifting the chickpea flour is a crucial step to ensure your batter is smooth and free of lumps. This leads to a much creamier texture in the final fries.
