How to Make It
Lightly grease a 13- x 9-inch baking pan. Heat olive oil in a large saucepan over medium. Add onion, garlic, thyme, and oregano; cook until onion is very tender, about 6 minutes. Add water, and bring to a boil over high. Slowly whisk in chickpea flour until smooth. Reduce heat to medium-low; cook, whisking constantly, until very thick, about 6 minutes. Stir in 2 teaspoons of the salt. Spread mixture evenly in prepared pan; press plastic wrap directly on the surface. Refrigerate until firm, about 4 hours.
Pour oil to a depth of 2 inches into a Dutch oven; heat over high to 350°F. Cut chickpea mixture into 4- x 3/4-inch fries; pat dry with paper towels. Stir together all-purpose flour, pepper, and remaining ¼ teaspoon salt, and lightly dust the fries. Fry in batches until golden, about 8 minutes. Drain on paper towels. Serve with Whipped Feta.