Prepare a baking tray (about brownie tin size) with some baking paper
Mix together all the dry ingredients for the chickpea fries (all but the polenta) in a large saucepan
Add in about 200g of the water and whisk until smooth (this may take a few minutes and some strong arms, but it is worth getting it as smooth as possible)
Gradually whisk in the remaining water
Put the saucepan on to a medium high heat and whisk until it comes to the boil, at which point you will want to swap your whisk for a wooden spoon as the mix is prone to sticking
Stir continuously for another 6-8 minutes on a lower heat, until the mixture is thick and gloopy.
Pour the mix into the lined baking tray
Leave to cool for about 10 minutes and then place into the fridge for about an hour (until it has set)