Grease an 8- or 9-inch square pan, or line with parchment paper.
Put the water, chickpea flour, 1 tablespoon oil and spices in a medium saucepan and whisk to combine. Cook over medium heat, whisking constantly, until the mixture is very thick.
Spread the chickpea batter into the pan evenly, smoothing the top with a spatula.
Refrigerate covered with foil or saran wrap for at least one hour or overnight until it is firm and solid.
Remove from the refrigerator. Loosen the edges with a butter knife or thin spatula. Turn the dish over while keeping one hand on the chickpea block and carefully let the block land on a cutting board. Cut the block into fries. You should get at least 16 fries depending on the size you cut them.
Heat the remaining oil in a skillet over medium high heat and cook the chickpea fries until they are browned and crispy on both sides, about 5 minutes per side. Transfer to a paper-towel lined dish or cooling rack and sprinkle with Kosher salt. Serve with your favorite dip.
Serve as an appetizer, snack or with a salad.
You can experiment with many different flavors. You can replace the water with your preferred vegetable or beef/chicken broth, using only salt and pepper to taste.
Once upon a time I cooked and ate whatever I wanted to without giving ingredients a second thought ... then I became a mother. When my eldest son was 5 months old, we discovered the hard way (a visit to the ER) that he had a severe allergy to milk. A few months later we discovered he was also anaphylactic to eggs, peanuts, tree nuts, wheat and chicken. My initial reaction: PANIC!! But with time, practice, and many errors, I now enjoy cooking allergen free food and goodies so that my 3 children, 2 of which have multiple food allergies, can enjoy the same treats that other kids are eating.