In a saucepan, whisk chickpea flour with water over low heat until it thickens, about 5 minutes.

Stir in chopped canned chickpeas, grated Parmesan, lemon juice, ground sage, and garlic powder. Season with kosher salt and let cool.

Spread the cooled mixture into a prepared baking pan and freeze until firm, about 1.5 hours.

Once firm, cut the mixture into strips that resemble thick fries.

Heat vegetable oil in a skillet to 350°F (180°C). Fry the fritters in batches until golden and crispy, about 2 minutes each.

In a bowl, whisk together mayonnaise, extra-virgin olive oil, smoked paprika, minced garlic, lemon juice, salt, and black pepper until smooth.

Garnish fritters with chopped parsley and serve hot alongside the aioli.