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Lightly coat a 9x13-inch baking dish or rimmed baking sheet with spray oil.
In a large saucepan, bring 8 cups salted water to a simmer over medium heat and whisk in cumin and chile flakes. Slowly add chickpea flour, 1/2 cup at a time, whisking continuously and cooking until mixture is thick and lump free, 3 to 5 minutes. It will resemble the consistency of oatmeal. Pour into the prepared baking dish and smooth parchment paper or plastic wrap over the top of the mixture to prevent a skin from forming. Refrigerate until chickpea mixture is solidified, about 2 hours.
Preheat the oven to 425°F. Line 1 or more baking sheets with parchment paper. Flip chickpea mixture on a cutting board and cut into strips 1-inch wide. For steak fries, cut each strip crosswise into 3 pieces. For shoestring fries, cut each steak fry lengthwise into 4 smaller fries.
Working in batches or with multiple parchment-lined baking sheets, evenly space fries on the sheet(s). Drizzle with oil and sprinkle with salt and pepper. Bake until fries are slightly dry and browned, about 45 minutes. Serve hot.