Slowly whisk in 1.25 cups water and 2 tablespoons extra-virgin olive oil until smooth and lump-free. The batter should be thick but pourable, like a thick pancake batter. If too thick, whisk in up to 1/4 cup cold water; if too thin, rest 10 minutes to thicken.

Cover and let the batter rest at room temperature for 20–30 minutes to hydrate the flour and develop flavor.

Form and cook the fries

Preheat oven to 425°F (220°C) and line a rimmed baking sheet with parchment. Transfer rested batter into a piping bag or a sturdy zip-top bag with the corner snipped (about a 1/2" opening). Pipe 3/4"-wide straight 'fries' about 3–4 inches long onto the parchment, spaced 1/2" apart. Alternatively, spread batter into a thin 1/4" layer on the pan and score into fry-shaped sticks after it firms slightly.

Brush the tops lightly with neutral oil (or mist with a spray) and bake 12 minutes until edges set and lightly browned. Flip each fry carefully using a thin spatula, brush the other side with oil, and bake another 8–10 minutes until golden and firm. For extra crispness, finish under the broiler 1–2 minutes, watching closely to avoid burning.

Remove from oven and let cool 3–5 minutes; the fries will firm as they cool. If you prefer pan-frying, heat 2 tbs neutral oil in a large skillet over medium-high heat and cook fries in batches 2–3 minutes per side until deeply browned and crisp.

Transfer to a wire rack or paper towel-lined plate. Sprinkle with chopped parsley and an extra pinch of salt if desired. Serve warm with lemon wedges and romesco sauce for dipping.

Romesco Sauce

Toast almonds and bread

Preheat a small skillet over medium heat. Toast whole blanched almonds, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Add the bread slice (or breadcrumbs) to the skillet and toast briefly until crisp. Remove and let cool slightly.

Prepare aromatics

If using fresh tomato, blanch (score, boil 20–30 seconds, plunge into ice water) and peel skin off, then chop. Peel the garlic cloves (you may roast garlic for mellower flavor: roast at 400°F/200°C for 20 minutes wrapped in foil).

Blend the sauce

In a food processor or blender combine roasted red peppers, toasted almonds, chopped tomato, garlic, soaked-and-squeezed bread, sherry vinegar, smoked paprika, red pepper flakes (if using), salt and pepper. Pulse to start, then stream in 1/4 cup extra-virgin olive oil with the motor running until the mixture is smooth but with some texture. Taste and adjust seasoning and acidity, adding up to 1 tbs more vinegar or a pinch more salt if needed.

If the sauce is too thick, thin with 1–2 teaspoons water or olive oil to achieve a dip-like consistency. Transfer to a bowl and swirl in an extra 1 teaspoon olive oil for gloss.

To serve: Spoon romesco into a shallow dish, sprinkle with toasted almond slivers for crunch, and place alongside the chickpea fries for dipping.