What You'll Need
4 cups water
2 cups chickpea flour
2 teaspoons olive oil
Coarse salt
White pepper
4 sprigs of parsley, finely chopped
Oil for frying
Directions
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Cut a piece of parchment paper to fit on a cookie sheet. Then lightly grease the parchment.
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Heat the water and 2 teaspoons olive oil in a saucepan. Just before it boils, slowly add the chickpea flour. Use a whisk to stir in the flour as the batter should be smooth. Add white pepper and salt to taste. Cook for 10 more minutes, switch to a wooden spoon and stir constantly. The batter should thicken and pull away from the sides of the saucepan.
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Spread the batter onto the greased parchment, 1/2 inch thick. Work quickly. When the batter has set, cut it into sticks or whatever fun shape you like.
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In an cast iron skillet, heat the oil. (No more than 1/2 an inch is needed, and vegetable or olive oil will do). Dip in one end of a chickpea stick to test if the oil is ready. If it sizzles it's hot enough. Then add the chickpea sticks, but don't overcrowd the pan.
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Use tongs to turn the sticks as needed and when they are golden set them on a paper towel to drain off excess oil. Toss them in parsley and salt.
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Enjoy immediately.
