Panisses (Chickpea Fries)

• 1 cup chickpea flour (besan)
• 1 cup vegetable stock
• 1 cup water
• 1 teaspoon olive oil
• 1 tablespoon parsley, chopped
• salt
• 1 cup +/- additional olive oil for frying

1. Put the stock and water and the teaspoon of olive oil in a pot and heat until shimmering, not boiling, whisk in the chickpea flour and the salt. Continue to whisk or stir while it cooks for about 5 minutes.
2. Add in the parsley and pour in to a greased small rectangular dish, mine is 5"x7". Cool to room temperature and move to the fridge for at least 6 hours. I usually do this step the day before I want to serve them.
3. Turn the molded dough out on to a paper towel and blot any condensation. The top layer will be lumpy, slice it off and slice the remainder in to fries.
4. Heat about a 1/2" of oil in a wide pan. Fry the fries for about 5 minutes until golden brown. Drain on paper towels. Sprinkle with sea salt and serve immediately.

chickpea flour, vegetable stock, water, olive oil, parsley, salt

Taken from food52.com/recipes/27571-panisses-chickpea-fries (may not work)