Whisk the dry ingredients in a bowl.

Add the oil and cold water and whisk in a medium size pan until smooth.

Cook over medium heat and whisk continuously. You will see the texture change from that of a pancake batter, to milk shake to mashed potatoes and then to polenta. This all happens in 6-8 minutes. (If you have never made polenta, it is the consistency of a stiff mashed potato).

When you have the consistency of polenta, quickly spread the batter on 2 dinner plates and let it cool for at least 20 minutes. The batter will make 2 crepes that will be cut into 16 triangles each. (If you are preparing the day before – wrap the crepes with plastic wrap and store in the refrigerator overnight.)

In a large skillet, heat approx. 2 inches (5 cm) of oil until hot.

Place the triangles of chickpea crepe into hot oil and fry, turning occasionally. The result should be golden brown and crisp.

Place on a paper towel to drain some of the oil and immediately sprinkle coarse salt or Maldon sea salt flakes and squeeze lemon wedges on top.

SERVE HOT with lemon wedges in case your guests desire additional citrus flavor.