In a mixing bowl, whisk together chickpea flour and water until smooth. Add a pinch of salt, black pepper, and curry powder for flavor.

In a skillet, heat olive oil over medium heat, add chopped leeks, and sauté for about 5 minutes until tender.

Transfer sautéed leeks into the prepared batter and stir until evenly combined.

Drop heaping tablespoons of the batter into the skillet, flattening with a spatula to form cakes.

Fry fritters for 3 to 5 minutes on each side until golden brown and crispy.

Transfer cooked fritters to a paper towel-lined plate to drain excess oil and cool slightly before serving.