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1
place the first 5 ingrediants in a heavy pot over high heat and stir to mix.
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2
gradually add the water while stirring with a slat-edged wooden spatula.
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3
you want to avoid lots of lumps of flours, but a few are ok. while stirring constantly gradually lower the heat as rhe mixture thickens.
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4
the chickpea mixture is done once it pulls away from the bo0ttem & sides of the pot as you stir it.
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5
10-15 minutes.
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6
when most of the water has been asorbed add the parsley.
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7
lightly oil a rimed baking sheet.
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8
transfer the chickpea mxture to the baking sheet, spreading it out evenly so that it covers the pan completly.
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9
oil the bottom of the second baking sheet place this pan on top of the mixture and press firmly to create a smooth even surface, then remove the top pan.
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10
let the mixture cool completly, then cut into stick about 1/4 inch wids and 2 1/2 inches long.
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11
heat the oil in a deep fryer or dutch oven over high heat until a deep fry thermomotor attached to the side regesters 350 degrees ferenhite.
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12
working in batches and being carfull not to overcrowd the pot carefully add the chickpea sticks to the oil and cook until crisp, about 4 minutes.
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13
using a slotted spoon transfer the fries to paper towels and serve with lemon wedges and mayo, is desired.
