- 2½ – 3 cups water
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
- 1/2 tsp tumeric powder
- 1 tsp cumin powder
- 1/2 tsp chili powder (I used Ancho)
- 1½ tbs olive oil (plus more for baking) or canola oil for frying
- 1½ cups chickpea flour
- Combine water, spices, salt, pepper, and olive oil in a medium saucepan and bring to a simmer over medium heat.
- Gradually pour in the chickpea flour, ½ cup at a time, whisking constantly making sure to remove all lumps. Once all the flour is in, whisk rapidly until the mixture is thick and most of the lumps have been worked out, like a thick pancake batter, about 1 minute. Take care to adjust the heat so the batter doesn't boil or it will become too thick.
- Remove from heat and spoon into a parchment lined sheet pan, making sure to level.
- Place sheet pan in refrigerator for at least one hour.
- Once firm, slice into desired french fry shape.
- For crispy fries: Add canola or olive oil to a heavy bottom pan,bring to medium-high temperature (370°F ) Cook 3 to 4 minutes, or until golden brown. Remove with a slotted utensil to a paper towel lined plate and season immediately with salt.
- Alternatively: grease the bottom of a cookie sheet with olive oil and bake the chickpea fries at 375°F for 10 minutes. Turn over, and bake for at least 5 minutes more or until golden brown.
- Serve as a side or snack with your favorite dipping sauce, I served mine with honey chipotle and a lime wedge!