4 cups Water 2 cups Chickpea flour Kosher salt, to taste Black pepper, to taste 2 cups Neutral oil, like vegetable or canola 4 Rosemary sprigs 6 Garlic cloves 1 Lemon cut into thin wheels 1/2 cup Parmesan cheese Red pepper flakes, to taste
Prepare a parchment-lined baking sheet by spraying it with cooking spray or brushing lightly with oil.
Place a saucepan over high heat and bring the water to a boil. Season liberally with salt and whisk in the chickpea flour. Whisk until all of the water has absorbed and there are no lumps — about 3 minutes. Remove from the heat and immediately pour onto the baking sheet and spread into an even layer.
Place into the fridge to cool. When cooled completely, cut into "fries": 3 inches by ½ inch.
Heat the oil in a high-sided skillet to 350 degrees.
Place the rosemary sprigs into the oil and fry until they turn bright green and crunchy. Then remove them to a paper towel-lined plate. Add the garlic into the oil and fry until lightly golden and remove to the plate. Now fry the chickpea fries in batches until golden brown and crispy, about 3 minutes. Finally, fry the lemons. Remove to the plate with the rosemary and garlic and season with salt.
Place the fries on a platter with the rosemary, lemon, and garlic and grate the parmesan over the top. Sprinkle with the chili flakes.
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