Panisses with Lemon Mustard Sauce

Instructions

1. Prepare 8x8 baking dish by putting 3Tbsp of oil into the bottom, then set aside
2. Bring 4 1/2 cups of water to boil.
3. Add chickpea flour gradually and whisk constantly until it is all combined. Turn heat to low and whisk often for 15-20 minutes. It will be thick and lumpy and starting to pull away from the sides of the pan.
4. Transfer hot mixture to a food processor or high speed blender and blend on low until mixture is very smooth.
5. Quickly transfer back to the saucepan, season with salt and cook on low for another 10-15 minutes, whisking often to avoid new lumps.
6. Transfer mixture to your prepared 8x8 pan and smooth down the mixture. Cover, and allow to sit at room temperature for at least 2 hours. You can also put in the refrigerator to cool it quicker, or to keep it for later use. It will keep for a day or two in the fridge.
7. Once mixture is set, slice the mixture into thin strips. Vary the size to your preference.
8. Heat oil in a cast iron skillet. Once the oil is hot, add the strips and cook them for roughly 5 minutes per batch, flipping them halfway through, until they are golden and brown all over.
9. Remove from the oil and place on a paper towel to drain. Sprinkle with sea salt.
10. Mix lemon juice, mustard and black pepper in a small bowl and serve along side the panisses.