Prepare a 7" square pan by brushing it with vegetable oil.
In a small-medium saucepan, bring the water and salt to a boil. Add the cumin and stir. Now slowly stream in the chickpea flour, using a whisk and whisking all the time.
Once all the flour is added, reduce the heat and continue to cook for a few minutes, stirring constantly, until the mixture is smooth and thick.
Pour the hot mixture into the prepared pan, and smooth the top as best you can.
Place in the fridge for at least an hour or overnight to set.
Remove from the fridge when set, and turn out onto a cutting board. Cut into "fries."
Preheat your airfryer to 400, and arrange the fries on the fryer basket. Spritz with oil the parts that don't have any oil on them.
Fry for 10 minutes, then shake/flip and cook for 5 minutes more.
Remove from fryer, season while hot and serve with a drizzle of balsamic reduction or pomegranate molasses. I serve mine with vegan aioli for dipping.