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1
Grease an 8-by-8 baking dish or a quarter sheet pan with some oil.
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2
Bring 2 cups water to a boil in a small saucepan.
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3
Put the chickpea flour in a large bowl.
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4
When the water comes to a boil, gradually add it to the bowl with the chickpea flour, whisking constantly to prevent lumps.
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5
Scrape the mixture into the saucepan you used to boil the water, sprinkle with salt and pepper and bring to a boil.
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6
Reduce to a gentle simmer, stir in 2 tablespoons of olive oil and cook for just a minute.
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7
Scoop the chickpea mixture onto the sheet pan and spread it into an even layer.
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8
Let it cool, and cover loosely with parchment or plastic.
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9
Refrigerate for at least 30 minutes, or up to 24 hours.
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10
Put at least 1/4 inch oil in a large skillet over medium heat; heat to 250.
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11
Cut the chickpea mixture into French fries, about 3 inches long; blot any excess moisture with a paper towel.
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12
Working in batches, gently drop them into the hot oil.
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13
Cook, rotating them occasionally until theyre golden all over, 3 to 4 minutes.
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14
Drain fries on paper towels and immediately sprinkle with salt and lots of pepper.
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15
Serve hot, with lemon wedges.
