Step 1

Pour the chickpea flour into a saucepan, add the salt, and mix. Add the water little by little and mix it with a whisk until the mixture is lump-free.

Step 2

Thicken the mixture over medium heat for a few minutes, stirring constantly with the whisk. It should form a sort of polenta that comes off the sides of the pot. The mixture must be compact and not liquid!

Step 3

Transfer the mixture to a cutting board lined with parchment paper.

Step 4

Spread with a knife to a thickness of 0.25 inches.

Step 5

Let it cool at room temperature for about 20 minutes.

Step 6

Lay a second sheet of parchment paper on the surface and roll out with a rolling pin without squeezing, but just to create a uniform surface.

Step 7

Shape the edges so as not to waste dough and let it cool completely before cutting your squares. Use a square or rectangular cookie cutter. Circles are also good, or you can simply use a knife.

Step 8

Fry in plenty of oil in a large pan for about 2 minutes without turning.

Step 9

Drain on absorbent paper, sprinkle with salt, and if you prefer, squeeze a few drops of lemon juice over it.