Chickpea Fries

2 cups water
1½ cups garbanzo bean or chickpea flour
2 tsp SIDS CRAZY SALT
½ tsp cumin
¼ tsp cardamom
¼ tsp cayenne pepper
¼ cup olive oil
Rice bran oil, for frying
Parsley, for garnish
SIDS SALT & PEPPER to taste
Yogurt Tahini Sauce:--
1 cup Greek style yoghurt
½ cup tahini
Juice of 1 lemon
SIDS CRAZY LEMON
1 clove garlic, minced

For thin matchstick fries like the ones I made, use two 200 x 200 mm square pans. For a little thicker fries, you can use a 200 x 300 mm pan. Line the pan or pans with baking paper, letting the ends extend over the sides of the pan so you can easily lift the chilled dough out for cutting.
Whisk together the flour, SIDS CRAZY SALT and spices.
Heat the water and oil to boiling in a saucepan. Turn down the heat and slowly whisk in the chickpea flour, stir until it thickens and is smooth, about a minute. It will look like a thick oatmeal.
Spread the mixture in the pan, smoothing it with a spatula. Take another piece of baking paper and lay it over the top and continue to smooth it out as evenly as possible.
Refrigerate for at least an hour until fully set. It will set up just like polenta.
Meanwhile make the dipping sauce by whisking SIDS CRAZY LEMON and all the ingredients together in a small bowl. Chill until needed. If you like a thinner sauce you can whisk in a little water.
When the dough is completely chilled, carefully lift it out of the pan and cut into 6 x 100 mm strips for matchstick style, and 10 x 100 mm for thicker style.
Heat about 10 mm of oil in a large frypan until it reaches 175-180°C. Be patient, this takes a few minutes and you want the oil to be hot enough to crisp the fries and not soak into them. Fry the chickpea strips in batches - if the oil is the right temperature they should be golden in 2 minutes.
Season with a little SIDS SALT & PEPPER, dust with parsley and serve right away.