What You'll Need
4 cups water
2 cups chickpea flour
2 teaspoons olive oil
4 sprigs of parsley, finely chopped
Oil for frying
Cut a piece of parchment paper to fit on a cookie sheet. Then lightly grease the parchment.
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.
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.
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.
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.