Pulse the drained and rinsed chickpeas in a food processor in two or three short bursts until coarsely ground — you want a mealy texture, not a smooth paste. Scrape down the bowl between pulses.

Add the all-purpose flour, almond flour, garlic powder, smoked paprika, ground cumin, kosher salt and black pepper to the food processor. Pulse and then add the egg and cold water. Process until the mixture just comes together into a thick, slightly sticky dough. If too dry, add 1 tablespoon water at a time; if too wet, add 1 tablespoon flour.

Turn the dough onto a lightly floured surface and knead quickly 6–8 times to bring it together. Shape into a log about 1.25–1.5 inches (3–4 cm) in diameter. Wrap in plastic wrap and refrigerate for 20 minutes to firm up (this helps with slicing).

Preheat the oven to 425°F (220°C) if baking, or heat a large nonstick skillet over medium heat if pan-frying. Line a baking sheet with parchment and lightly sprinkle with cornmeal.

Unwrap the chilled log and slice into 3/4-inch (2 cm) thick sticks. Toss the sticks lightly in a bowl with the 2 tablespoons olive oil to coat, then gently roll in the cornmeal to form a thin crust.

To bake: arrange fries on the prepared sheet in a single layer, brush lightly with additional olive oil, and bake for 18–22 minutes, turning once halfway, until golden and firm. To pan-fry: heat 1–2 tablespoons olive oil in the skillet until shimmering. Fry fries in batches 2–3 minutes per side until deeply golden and crisp, then drain on a paper towel-lined plate.

Transfer cooked fries to a wire rack or tray, sprinkle with flaky sea salt and keep warm in a low oven (200°F / 95°C) while you finish the romesco.

Romesco Sauce

If you haven't already roasted the red peppers: char whole red bell peppers over a gas flame or under a hot broiler until skin is blackened, turning to blacken all sides, about 10–12 minutes. Transfer to a bowl and cover with plastic wrap for 10 minutes to steam; peel, remove seeds and stems, and roughly chop.

Toast the almonds in a dry skillet over medium heat, stirring constantly, until fragrant and lightly golden, 4–5 minutes. Watch carefully to avoid burning. Let cool slightly.

In a blender or food processor combine the roasted red peppers, toasted almonds, chopped tomato, garlic cloves, sherry vinegar, smoked paprika, red pepper flakes, and kosher salt and black pepper.

With the motor running, stream in the 1/2 cup extra-virgin olive oil until the sauce becomes smooth and emulsified. If the sauce is too thick, add 1–2 tablespoons water to reach a spreadable/scoopable consistency. Taste and adjust seasoning with additional salt, vinegar, or red pepper flakes as desired.

Transfer romesco to a bowl and set aside at room temperature. The sauce can be made ahead and stored refrigerated up to 3 days; bring to room temperature before serving.

To Finish & Serve

Arrange the warm chickpea fries on a serving platter. Spoon several tablespoons of romesco alongside or slightly over the fries for dipping. Sprinkle chopped parsley over the fries, drizzle with a little olive oil, and finish with a light scatter of flaky sea salt.

Serve immediately with lemon wedges on the side for squeezing. The fries are best eaten hot-crisp with the romesco at room temperature.