Prepare the pan by lining a 9x5 loaf pan with plastic wrap or parchment paper.

In a mixing bowl, whisk together chickpea flour, salt, cayenne pepper, cumin, and fresh cracked pepper until well combined.

In a saucepan, bring water and olive oil to a boil, then whisk in the chickpea flour mixture until smooth.

Transfer the thick batter into the prepared loaf pan, smooth the top, cover, and refrigerate for 2-3 hours until firm.

Whisk together yogurt, tahini, lemon juice, garlic, and salt in a bowl to make the dip. Chill until ready to serve.

Remove the batter from the pan and slice into strips. Heat vegetable oil in a pot to 350-360°F and fry the strips until golden brown.

Drain fried chickpea fries on paper towels, season with salt, and garnish with parsley. Serve with the lemon tahini dip.