If made properly these are to die for. Two things to remember: don't cut your fries too large, and make sure your oil is up to temperature before you fry. The result will be glorious---crispy on the outside, creamy on the inside.
Line a 12 x 8 inch pan with parchment paper. If you extend the paper off both ends of the pan like a sling it will be easier to remove the dough later. Heat the water, oil, salt and pepper to boiling in a saucepan. Turn down the heat and whisk in the chickpea flour, whisking 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 parchment 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 all the ingredients together in a small bowl. Chill till needed. If you like a thinner sauce you can whisk in a little milk. When the dough is completely chilled, carefully lift it out of the pan and cut into 1/2 by 4 inch strips. Just cut the slab width-wise into three sections of 4 inches each, and then cut each section into 1/2 inch strips. Heat about 1/2 inch of oil in a large pan till it reaches 350. 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. You can use olive oil if you're feeling flush, I just used canola. Fry the chickpea fries in batches, if the oil is the right temperature they should be golden in 2 minutes. Season with a little fresh ground sea salt, dust with parsley and serve right away.