Makes about 16-20 fries.
Ingredients
1 quart water
2 cups chickpea flour
1/2 cup extra-virgin olive oil
2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
Pinch cayenne pepper
Flour for dredging
Canola or peanut oil for deep frying
Directions
In a 2-quart pot, whisk together all ingredients, stirring vigorously to remove any lumps, and bring to a boil over low- medium heat. Simmer the mixture about 10 minutes. Grease a 12-by-12-inch baking pan and evenly spread the hot chickpea mixture in the baking pan.
Refrigerate until thoroughly chilled. Flip the chickpea fry mixture onto a cutting board and cut the mixture into batons 3 inches long and about ½-inch wide.
Heat the oil in a deep fryer to 325 degrees. Dredge the chickpea fries in flour, shaking off the excess. Fry the chickpea fries until crisp and golden, about 8-10 minutes. Degrease the chickpea fries on paper towels. Serve immediately.
