From a Mark Bittman recipe, these are easy, delicious, and certainly healthier than traditional fries. 1 c chick pea flour 2 c water 1 tsp salt few grindings black pepper 2 TB olive oil vegetable oil for frying Put the flour, salt, and pepper in a large bowl. Boil the water and add slowly to the flour, whisking to prevent lumps. Scrape the mixture into a saucepan, preferably non-stick, and heat to a simmer, stirring (a rubber spatula works well). Add the olive oil and continue to cook and stir for another minute. While still hot, scrape into an oiled 8x8 or 9x9 inch baking pan and spread out into an even layer. Refrigerate for an hour or more. Remove the now-congealed mixture to a cutting board and blot off any accumulated moisture with a paper towel. Cut into french fry shaped sticks. You can deep-fry these or, perhaps easier, pan fry in at least 1/4 inch of oil, turning as needed, until golden brown all over - 5 or 6 minutes. Remove to a paper towel-lined plate to drain and sprinkle with additional S&P. Can be served with lemon wedges as a break from the ever-present ketchup.