Easy Chickpea Fries

I saw this easy recipe for Vegan Chickpea Fries but didn't want to commit to a whole bag of chickpea flour. I did have some dry chickpeas on hand however (which I use for various other things, such as tossing a few into a curry or what not) and figured they'd go fine into a food processor.
Didn't come out quite so straightforward but worked out well nevertheless.

Ingredients - Chickpea Batter
1½ cups Chickpeas
Water
Tapioca Flour (or Corn Starch or other thickening agent)

For the seasoning you can really do anything you want. Here's a very simple mix:
Ingredients
½ teaspoon black pepper
½ teaspoon chili powder
¾ teaspoon salt
2 cloves garlic (great if you actually don't like the taste of chickpeas but want to go gluten free since the flavour is so poweful)

1. Rehydrate the chickpeas. Once the chickpeas are no longer rock-hard and hydrated enough that you can bite into it, throw only the chickpeas into the food processor first. It is not necessary to shell the rehydrated chickpeas. Add some of the water, and keep adding as you blend only to help it along.
2. Once the chickpeas have broken down somewhat from their pea shape, blend in the seasonings, and keep blending into the desired consistency. I recommend not leaving it too coarse or too fine as that can affect the ability of the patties to hold their shape. At this stage, if you find the batter too wet, don't panic -- we'll fix it with tapioca flour as a thickening agent.
3. Move the chickpeas to a saucepan and cook them a bit, maybe five minutes on medium heat. This is in case you want to work with thicker patties but don't want to encounter raw chickpeas after they are fried. Add some tapioca flour as a thickening agent until you feel confident they'll hold their shape after refrigeration. If they come out of the fridge still too wet, just work in more tapioca flour.
4. To help shape your batter, we can pour it into a mold of some kind, refrigerate it a couple of hours, then take it out and chop it up into the shape you want.
• For fries, spread it out on a flat baking sheet to the thickness you want and cut them up into individual fries later.
• You can make thick sausages to cut rounds. I personally like this idea as a compact way to store them for later either in the fridge or freezer, and for cutting just what you need and putting the rest away for later.
• You can make a stack of burger patties, separated by some baking sheets.
• If you pre-shape them and don't need to cut them (e.g., burger patties), you can throw them in the freezer and take them out whenever you need.
5. For actually cooking your fries (or rounds or burgers), you can pan fry or deep fry. Get the outside golden brown to crisp into a good crunch, and you're done -- remember we cooked the chickpeas already.
• If you cut your fries or rounds quite thinly, be careful not to fry them too long or oil might go all the way through and it'll just taste oily. A ½ inch thickness is pretty safe.