Good-quality vegetable oil for greasing and frying
1cup chickpea flour, sifted
Salt and pepper
2 tablespoons extra virgin olive oil
Finely grated Parmesan cheese for garnish (optional)
Instructions
Grease a rimmed baking sheet or pizza pan. Bring 2 cups water to a boil in a medium pot. Gradually add the chickpea flour, with a large pinch salt and pepper, whisking constantly to prevent lumps from forming. Reduce the heat to a gentle bubble, stir in the olive oil, and cook for just a minute.
Scoop the chickpea mixture onto the prepared pan and spread into an even layer. Let cool for a few minutes, then cover loosely with parchment or plastic. Refrigerate until chilled through, about 30 minutes. (At this point, you can cover the pan tightly and refrigerate for up to a day.)
Put enough vegetable oil to come to a depth of at least 1/8 inch (1/4 inch is better) in a large skillet over medium heat. Meanwhile, take the chilled the chickpea mixture out of the refrigerator and cut into 3 × 1/2-inch fries, or into triangles, or rounds (using a cookie cutter). Gently put batches of the fries in the hot oil and fry, rotating them for even cooking and browning on all sides, 3 to 4 minutes total.
Drain the fries on paper towels and immediately sprinkle with salt, lots of pepper, and Parmesan if you like. Serve hot or at room temperature with lemon wedges.