In a large mixing bowl, whisk together garbanzo bean flour and room-temperature water until you achieve a smooth, lump-free batter. Add a pinch of salt, black pepper, and curry powder, stirring until fully combined.

Heat a generous drizzle of olive oil in a large skillet over medium heat. Add the chopped leeks and sauté for about 5 minutes until tender and slightly translucent. Season with a touch of salt and pepper.

Transfer the sautéed leeks to your prepared batter, mixing well to ensure even distribution. Adjust the batter consistency with more chickpea flour if needed.

In the same skillet, add a little more olive oil and heat. Drop 1/4 cup of the mixture into the skillet for each fritter, flattening slightly into patties.

Fry each fritter for about 3-5 minutes until golden brown and crispy. Flip and cook for another 3-5 minutes, adjusting heat to prevent burning.

Transfer the fritters to a plate lined with paper towels to absorb excess oil. Serve hot with a refreshing dip or on a bed of greens.