Lightly oil a 9-inch square baking dish and set aside.

In a saucepan, mix chickpea flour, salt, pepper, and 2 teaspoons olive oil. Gradually add half of the water, whisking until smooth, then add the remaining water and whisk again.

Bring the mixture to a boil over high heat, whisking frequently. Once it boils, reduce the heat and cook for 10 minutes until thickened.

Scrape the mixture into the prepared pan, smooth the top, and let cool for about one hour. Once cooled, slice into ¾-inch wide pieces.

For baked fries: Preheat oven to 425°F and line a baking sheet with parchment paper. Transfer panisses to the sheet, brush with 2 tablespoons olive oil, and bake for 25-30 minutes. Flip and bake for another 15-20 minutes until golden, then sprinkle with flaky salt and pepper before serving.

For fried fries: Heat ¼ to ½ inch of oil in a skillet. Fry panisses in batches until golden on all sides, about 5-8 minutes per batch. Transfer to a paper towel-lined pan and sprinkle with flaky salt and pepper before serving.