2 1/3 cups chickpea flour
Kosher salt and freshly ground black pepper, to taste
Canola oil, for frying
1. In a 4-qt. saucepan, whisk together chickpea flour, salt and pepper, and 3 cups water until smooth. Cook over medium-high heat, stirring constantly with a wooden spoon, until mixture becomes a thick paste, about 6 minutes. Reduce heat to low and continue stirring until mixture pulls away from side of pan, about 2 minutes more. Working quickly in batches, with a rubber spatula, spread 1/2 cup of the mixture into a 9″-diameter, 1/4″-thick circles on parchment paper or aluminum foil (Keep saucepan warm so that dough remains spreadable.) Let dough disks sit until cool, 15–20 minutes.
2. When dough disks are cool, peel off paper and stack disks together like pancakes; cut stack into 8 wedges. Pour oil into a 6-qt. Dutch oven to a depth of 2″; heat over medium-high heat until a deep-fry thermometer reads 375°. Working in batches, add wedges and fry, turning occasionally, until golden and crisp, about 3 minutes. Using a slotted spoon, transfer wedges to a paper towel—lined plate and sprinkle with salt. Serve hot.